Who doesn’t love pizza? And nothing is better than that leftover pizza for breakfast! But hear me out, this lemon spinach kale breakfast pizza is out of this world.
It is one of my favorite pizzas with egg on it! And if you are thinking, ewww egg? Well, don’t knock it ’til you try it!!
This breakfast pizza is the best! It’s got a lemony garlicky flavor with a pesto base! It’s got a little heat from the fresh jalapenos and an added freshness from the basil! To finish off the pizza, there’s an added crunch from the toasted pine nuts! This pizza comes together in no time!
INGREDIENTS
Yields: 1 Pizza
1 Pizza dough (Click link for homemade recipe, don’t forget to half the recipe for just one pizza doughs).
1/4 cup of pesto
1- 8 oz. bag of mozzarella cheese
1- 8 oz. bag of Spinach
1- 8 oz. bag of Kale
2 tbsp. of minced garlic
1/2 of lemon, juiced
4 large eggs
2 tsp of black pepper
3 basil leaves chopped
1 tbsp. of toasted pine nuts (toast them lightly in a pan until they start to get golden brown).
INSTRUCTIONS
1. Cook pizza dough for about 8-10 minutes at 400 F or until one side is golden brown (to your preference). For my homemade crust recipe click this link.
2. While the dough is cooking, in a skillet or pan, heat oil and garlic for 1 minute. Add in spinach, kale, and lemon and cook until the spinach and kale are cooked down. Set aside.
3. Flip the pizza dough over and spread pesto around the dough. Add spinach kale mixture and cheese on top.
4. Make little “well’s” for the eggs by moving some of the toppings over so you can fit the eggs in. Sprinkle black pepper on each of the cracked eggs. Top with jalapenos, basil, and pine nuts.
5. Cook the pizza for about another 8-10 minutes or until the crust starts to get golden. Broil for 1 minute to melt the cheese.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.