Cheesy Breakfast Pizzas
Serves 2 | with Ricotta and Sunny-Side-Up Eggs
Who says pizza can't be a breakfast staple?! This luxurious pie has a creamy ricotta base and is topped with tender caramelized onions and burst tomatoes. Sunny-side-up eggs complete this brunch-tastic pizza!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
2 unit(s)
Egg
(Contains Egg)
100 g
Ricotta Cheese
(Contains Milk)
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Yellow Onion
2 unit(s)
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
227 g
Baby Tomatoes
7 g
Chives
Not included in your delivery
1 tbsp
All-Purpose Flour*
1.5 tbsp
Oil*
0.38 tsp
Salt*
1 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Sprinkle both sides of dough with flour.
- With floured hands, divide dough into 2 equal pieces on a well-floured surface.
- Using a floured rolling pin, roll each dough piece into a rough 7-inch circle shape.
- Transfer dough circles to a lightly-greased, unlined baking sheet.
- Let dough rest in a warm place.
- Peel, then cut onion into 1/4-inch slices.
- Halve tomatoes.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove the pan from heat, then stir in vinegar. Transfer onions to a small bowl.
- Carefully wipe the pan clean.
- Heat the same pan over medium.
- When hot, add 1 tbsp oil, then half the garlic. Cook, stirring constantly, until fragrant, 30 sec-1 min.
- Add tomatoes and increase heat to medium-high. Season with salt and pepper. Cook, stirring occasionally, until tomatoes burst, 3-4 min. Remove form heat.
- While tomatoes cook, add ricotta, 1/2 tsp garlic, half the chives and 1/4 tsp salt to another small bowl. Season with pepper, then stir to combine.
- With floured hands, stretch dough again into a large circle shapes. (NOTE: The dough should now hold its shape.)
- Sprinkle cheddar cheese over dough, then dollop ricotta mixture over top in tablespoons. Top with tomatoes and caramelized onions.
- Bake pizzas in the middle of then oven until puffed and lightly golden-brown, 8 min.
- When pizzas have cooked for 8 min, remove the baking sheet from the oven. Using the back of a spoon, carefully make an indent in the centre of each pizza.
- Crack one egg into each indent, then season with salt and pepper.
- Return pizzas to the oven and bake until egg whites have set, 6-8 min**.
- Let pizzas rest for 2-3 min before serving.
- Sprinkle remaining chives over pizzas, then cut into slices.
