Egg-Topped Pizza with Kale, Tomatoes and Feta
Serves
6
Prep Time
20 min
Cook Time
20 min
Print RecipeIngredients
- 1 frozen pizza dough, thawed (1 package 650g)
- 1 ½ cup (375 mL) coarsely chopped kale
- 16 cherry tomatoes, halved
- 1 tsp (5 mL) olive oil
- All purpose flour, for rolling
- ½ cup (125 mL) pizza sauce
- ⅓ cup (75 mL) crumbled feta
- 6 eggs
- Freshly ground pepper, to taste
- 3 tbsp (45 mL) chopped green onion, optional garnish
Instructions
- Step 1
Remove pizza dough from fridge and let it rest for a few minutes. Preheat oven to 475°F (245°C).
- Step 2
In a medium bowl, combine kale and cherry tomatoes. Add oil and stir to coat kale and tomatoes.
- Step 3
Sprinkle flour over work surface. With a rolling pin, roll dough into a 9 x 14-inch (23 x 35) cm) rectangle. Place dough on a large lightly greased baking pan, gently stretching back into a rectangular shape, as necessary. Pinch the dough around the edge to build it up slightly.
- Step 4
Spoon pizza sauce over dough.
- Step 5
Arrange kale and cherry tomatoes all around the edge of the dough, and then in three lines that divide the pizza into 6 equal sections. One line will run across the middle of the dough from short end to short end; the other two lines will intersect the first line to create 6 equal sections.
- Step 6
Sprinkle feta over kale and tomatoes. Crack an egg into each section. Sprinkle pepper over eggs.
- Step 7
Bake until crust is browned around the edges and underneath, and eggs are cooked as desired, 15 to 20 minutes. The whites should be set and the yolks a bright yellow. If you want fully cooked yolks, bake until they feel firm to the touch and don’t jiggle. They may also have a slightly cloudy appearance.
- Step 8
Remove pizza from the oven and sprinkle green onion over top, if using. Let pizza sit for a few minutes before slicing into sections.
Tips
Tips:
- If dough resists holding its shape as you roll it out, let it rest for a few more minutes before continuing.
- Use fresh eggs. As eggs age, their whites become runny and spread easily.
Variations:
- Instead of frozen pizza dough, use your favourite pizza dough recipe. A can (391 g) of refrigerated pizza crust dough can also be substituted. Or use a prebaked rectangular flatbread. Baking times will vary slightly depending on the crust choice.
- Instead of pizza sauce, use a favourite pasta sauce, or white sauce, pesto, flavoured cream cheese or Boursin, olive oil, or a spicy or herbed oil. Or try Ranch dressing or an herbed vinaigrette. The amount needed will vary. Spread or brush a light coating over the dough. Too much will make the dough soggy.
- Vary the toppings as desired. Options include chopped mushrooms, onion, sweet peppers, spinach, olives, or anchovies; and/or diced cooked bacon or sausage, smoked salmon, ham or pepperoni. There is no need to coat these ingredients in oil before baking.
- Grated or shredded Parmesan, Cheddar, mozzarella, Monterey Jack, or another favourite cheese can be used in place of feta.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 387 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 0 g |
| Fibre | 0 g |
| Sugars | 5 g |
| Protein | 17 g |
| Sodium | 640 mg |
