By-the-slice Breakfast Pizza with Red Pepper Pesto

This recipe was inspired by Norco Ranch eggs. The perfect way to start your day. You could prepare the pizza dough from scratch as I did or just use refrigerated pizza. Please refer to my earlier post Paneer Tikka Pizza for the pizza dough.

The red pepper pesto goes perfectly with the eggs and buffalo mozzarella. I also used some grated cheddar cheese.

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It just melts in the mouth and is a sure winner for all ages especially children.

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PREP: 2 hours COOK TIME: 45 minutes

Ingredients

Fresh pizza dough/13.8 oz refrigerated pizza

6 eggs

½ cup buffalo mozzarella, crumbled

½ cup cheddar cheese, grated

1 tbsp fresh garlic, minced

2 tbsp fresh celery, minced

2-3 tbsp olive oil

¼ tsp pepper powder

For the pesto

3 large red peppers, grilled

1 cup cashewnuts

1 tsp red chilli poiwder

½ tsp garlic powder

½ tsp onion powder

1/4 cup olive oil

12 cup Cheddar/Parmesan cheese, grated

Salt to taste

 

Instructions

Preheat the oven to 200 C. Line a 15×10 inch baking sheet with parchment.

To make the pesto, peel the peppers and chop them roughly. Blend all the ingredients in a processor except the oil and cheese. Add the oil slowly and process until the mixture is smooth. Add the cheese and process to blend all the ingredients.

Roll the pizza dough to fit the entire baking tray. Bake for 10 minutes and remove from the oven. Brush with some olive oil and sprinkle some garlic over the dough. Sprinkle the mozarella and cheddar over the pizza and spread some of the red pepper pesto on the top  leaving a one-inch border around the edges. Break the eggs gently about an inch apart. Season with black pepper and bake the pizza for about 20-30 minutes until the egg whites are set and the yolks have thickened. Sprinkle with the remaining chopped garlic, celery and olive oil and serve immediately.