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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
Medium Zucchini
Yellow Squash
1/2
Medium Yellow Squash
Coconut Oil
1 Tbsp
Coconut Oil
Garlic
3 cloves
Sweet Onion
1 cup
Sweet Onion
Water
4 Tbsp
Water
Cherry Tomato
3 cups
Cherry Tomatoes, chopped
Salt
as needed
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 (4 Tbsp), chopped Cherry Tomatoes (3 cups), Salt (as needed), Ground Black Pepper (as needed), 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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