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Recipes
Farmers Market Breakfast Pizza
Recipe

19 INGREDIENTS • 10 STEPS • 40MINS

Farmers Market Breakfast Pizza

4.8
4 ratings
This Farmers Market Breakfast Pizza is full of late-summer vegetables, topped with an egg, and baked to a golden perfection.
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Farmers Market Breakfast Pizza is full of late-summer vegetables, topped with an egg, and baked to a golden perfection.
40MINS
Total Time
$7.70
Cost Per Serving
Ingredients
Servings
2
US / Metric
Pizza Dough
1/2
Pizza Dough
Kale
1/2 cup
Kale, chopped
Onion
1/2 cup
Onion, sliced
Zucchini
1/2
Zucchini, Medium
Yellow Squash
1/2
Yellow Squash, Medium
Coconut Oil
1 Tbsp
Coconut Oil
Garlic
3 cloves
Sweet Onion
1 cup
Sweet Onion
Water
1/4 cup
Water
Cherry Tomato
3 cups
Cherry Tomatoes, chopped
Salt
1/4 tsp
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
243
Fat
11.1 g
Protein
10.6 g
Carbs
25.5 g
Add to plan
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Farmers Market Breakfast Pizza
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
For homemade pizza sauce, finely chop the Sweet Onion (1 cup), and mince the Garlic (3 cloves). To a large sauce pan over medium heat, add the Coconut Oil (1 Tbsp), garlic and onions. Cook until onions are translucent, about 5 to 6 minutes.
step 1 For homemade pizza sauce, finely chop the Sweet Onion (1 cup), and mince the Garlic (3 cloves). To a large sauce pan over medium heat, add the Coconut Oil (1 Tbsp), garlic and onions. Cook until onions are translucent, about 5 to 6 minutes.
step 2
Add Water (1/4 cup), chopped Cherry Tomatoes (3 cups), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Granulated Sugar (1 tsp), Dried Parsley (1 Tbsp), Dried Basil (1 tsp), finely chopped Fresh Basil Leaves (10), and continue cooking another 2 to 3 minutes.
step 3
Reduce heat and simmer 5 more minutes, or until tomatoes have released their juices and cooked down.
step 4
Remove sauce pan from stove, allow to cool 2 to 3 minutes, then add to NutriBullet or food processor and process 8 to 10 seconds or until sauce reaches a thick, slightly chunky consistency.
step 4 Remove sauce pan from stove, allow to cool 2 to 3 minutes, then add to NutriBullet or food processor and process 8 to 10 seconds or until sauce reaches a thick, slightly chunky consistency.
step 5
Preheat oven to 400 degrees F (200 degrees C).
step 6
Spray pizza pan with Coconut Oil Cooking Spray (as needed), roll out Pizza Dough (1/2), and bake crust for 5 minutes.
step 7
Thinly slice the Zucchini (1/2) and Yellow Squash (1/2).
step 8
Remove from the oven, add homemade sauce, chopped Kale (1/2 cup), sliced Onion (1/2 cup), zucchini, squash, and Shredded Mozzarella Cheese (1/2 cup), then top with the Eggs (3). Bake an additional 5 minutes.
step 8 Remove from the oven, add homemade sauce, chopped Kale (1/2 cup), sliced Onion (1/2 cup), zucchini, squash, and Shredded Mozzarella Cheese (1/2 cup), then top with the Eggs (3). Bake an additional 5 minutes.
step 9
Turn heat up to 425 degrees F (220 degrees C), and bake 5 to 7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.
step 9 Turn heat up to 425 degrees F (220 degrees C), and bake 5 to 7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.
step 10
Enjoy!
step 10 Enjoy!
Tags
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Breakfast
American
Budget-Friendly
Brunch
Shellfish-Free
Father's Day
Vegetarian
Pizza
Mother's Day
Vegetables
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