Sometimes, ideas on how to use my vegetables come from strange places.
I receive a catalog for skin care products (huh?) that has expanded to include a few food items, and it had this recipe for breakfast pizza that looked yummy. The kids will ALWAYS like pizza, right? Pizza for breakfast should secure me a spot in the Awesome Mom Hall of Fame, right?
We had pizza for dinner yesterday, so I planned ahead and had extra pizza dough ready to roll (literally, ha ha!) this morning. I added extra veggies to up the nutrition factor and the numminess (as far as I am concerned) and used leftover ham from Easter that my husband had smoked. It was a Maple Bourbon Ham from Smoke & Spice that has an extraordinarily flavorful exterior. That ham recipe is a keeper for sure!
- 1 lb pizza dough (room temperature)
- olive oil or olive oil cooking spray
Preheat the oven to 475°. Roll pizza dough into a 9″x13″ rectangle and place on pizza pan coated with olive oil or olive oil cooking spray.
- 4 oz. thinly sliced ham
- 10 asparagus spears, blanched and cut into 1 ” pieces
- 1 c. rinsed baby spinach
Cover the pizza with the ham, then add spread the spinach and asparagus over the pizza, leaving about a 1″ border of crust all around.
- 4 large eggs
- 3/4 c. shredded cheese ( I used asiago and mozzarella)
Break the eggs onto the top of the pizza. The asparagus and spinach really did keep the egg whites from running off the pizza. Top with the cheese all over and bake for 15-20 minutes until the cheese is melted and golden brown.
The eggs set nicely and the final result was easy enough to assemble in the morning before school and work.
My 15 year old son was too wigged out by eggs on pizza and refused to even try it. His loss, because this was WAY better than the honey nut cheerios he ate instead. However the rest of the family loved it. The twelve year old ate 3 pieces!
While he dissed my breakfast, my son did give me an app that makes collages of my boring photos. So I guess I’ll forgive him – this time. 🙂