Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg

  • Level:Easy
  • Total: 40 min
  • Active: 30 min

  • Yield:4 servings


Cornmeal, for the peel

All-purpose flour, for rolling 

Four 4-ounce rounds pizza dough (from a Naples-style pizzeria, if possible) 

5 to 6 tablespoons olive oil

8 ounces coarsely grated provolone

Kosher salt and freshly ground black pepper 

Calabrian chile flakes, to taste 

4 large eggs 

Zucchini Pesto, recipe follows

1 pound smoked ricotta 

Chopped fresh parsley leaves, for garnish 

Zucchini Pesto:

9 ounces small zucchini, trimmed and cut into 1/2-inch pieces

1 cup packed fresh basil leaves 

1/2 cup freshly grated Parmesan

1/4 cup lightly toasted slivered almonds 

2 cloves garlic, coarsely chopped 

1 green onion, chopped

1/2 cup extra-virgin olive oil 

1/2 teaspoon finely grated lemon zest 

Kosher salt and freshly ground black pepper 


Special equipment:
  1. Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel.
  2. Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and chile flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes.
  3. While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes.
  4. Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot.

Zucchini Pesto:

  1. Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times.

Source: Read Full Article