The devil is in the details of this recipe. I thought I could modify it to accommodate a picky eater . . . Not so much. The mushrooms and tomatoes are critical to place under the greens. Without them the eggs will try to scoot off the end of the pizza and run for the hills. I found this to be a great way to use up some leftover ricotta and serve a breakfast for dinner as well.
Arugula & Mushroom Breakfast Pizza
Serves 6
Ingredients:
- 1 prebaked 12-inch thin whole wheat pizza crust
- 3/4 cup reduced-fat ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika, divided
- 1 cup sliced baby portobello mushrooms
- 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
- 3 cups fresh arugula or baby spinach
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 6 large eggs
Directions:
- Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes.
- With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza.
- Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.
~ TasteOfHome.com
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