Pizzas déjeuner au fromage
2 portion | avec ricotta et œufs miroir5.0(4)
Calories
:
990 kcalProtéines
:
42g protéinesDurée de préparation
:
45 minutesDifficulty
:
MoyenAllergènes:
- Blé
- Oeuf
- Lait
- Sulfites
- Moutarde
- Sésame
- Sulfites
- Orge
- Oeuf
- Lait
- Soya
- Peut contenir des traces d’allergènes
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 2 personnes
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
2 pièce(s)
Œuf
(Contient: Oeuf)
100 g
Ricotta
(Contient: Lait)
1 tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
1 pièce(s)
Oignon jaune
2 pièce(s)
Gousses d'ail
1 cs
Vinaigre balsamique
(Contient: Sulfites)
227 g
Petites tomates
7 g
Ciboulette
Pas inclus dans votre livraison
1 cs
Farine tout usage*
1.5 cs
Huile*
0.38 cc
Sel*
1 cc
Sucre*
0.13 cc
Poivre*
Ustensiles
•Plaque de cuisson
•Rouleau à pâtisserie
•Grande poêle antiadhésive
•Petit bol
•Cuillères à mesurer
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
