Farmers Market Breakfast Pizza
This Farmers Market Breakfast Pizza is full of late-summer vegetables, topped with an egg, and baked to a golden perfection.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 2 -3
- 1/2 pizza dough of choice
- 1/2 cup homemade pizza sauce recipe below
- 1/2 cup chopped kale
- 1/3 cup sliced onions
- 1/2 medium zucchini thinly sliced
- 1/2 medium yellow squash thinly sliced
- 1/2 cup shredded mozzarella cheese
- 3 eggs
- Pizza Sauce:
- 1 tbsp coconut oil
- 3 garlic cloves minced
- 1 cup sweet onions finely chopped
- 1/4 cup water
- 3 cups chopped organic cherry tomatoes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp sugar
- 1 tbsp dried parsley
- 1 tsp dried basil
- 8-10 fresh basil leaves finely chopped
For the sauce: Add coconut oil, minced garlic, and sweet onions to sauce pan and cook over medium heat until onions are translucent, approx 5-6 minutes.
Add water, chopped tomatoes and all spices and herbs, then continue cooking another 2-3 minutes, reduce heat and simmer 5 more minutes, or until tomatoes have released their juices and cooked down.
Remove sauce pan from stove, allow to cool 2-3 minutes, then add to NutriBullet or food processor and process 8-10 seconds or until sauce reaches a thick, slightly chunky consistency.
For the Pizza: Preheat Oven to 400 degrees.
Spray pizza pan with coconut oil cooking spray, roll out pizza crust, and bake crust for 5 minutes.
Remove from the oven, add homemade sauce, veggies, and cheese, then top with three eggs, bake additional 5 minutes, then turn heat up to 425 and bake another 5-7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.