Cheesy Breakfast Pizzas
Serves 2 | with Ricotta and Sunny-Side-Up Eggs
Who says pizza can't be a breakfast staple?! This luxurious pie features a creamy ricotta base topped with tender caramelized onions and burst tomatoes. Sunny-side-up eggs complete this brunch-tastic pie!
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)
2 unit
Egg
(Contains Egg)
100 g
Ricotta Cheese
(Contains Milk)
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit
Yellow Onion
2 unit
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
227 g
Baby Tomatoes
7 g
Chives
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475°F. Wash and dry all produce. 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.
Meanwhile, 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 from 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 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 the 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.
