Egg-Topped Pizza with Kale, Tomatoes and Feta
- Serves: 6
- Cooking Time: 20 MINS
- Total Calories: 387 CALS
Nutrients per serving:
- Protein: 17g
- Fats: 11g
1. Remove pizza dough from fridge and let it rest for a few minutes. Preheat oven to 475°F (245°C).
2. In a medium bowl, combine kale and cherry tomatoes. Add oil and stir to coat kale and tomatoes.
3. Sprinkle flour over work surface. With a rolling pin, roll dough into a 9 x 14-inch (23 x 35) cm) rectangle. Place dough on a large lightly greased baking pan, gently stretching back into a rectangular shape, as necessary. Pinch the dough around the edge to build it up slightly.
4. Spoon pizza sauce over dough.
5. Arrange kale and cherry tomatoes all around the edge of the dough, and then in three lines that divide the pizza into 6 equal sections. One line will run across the middle of the dough from short end to short end; the other two lines will intersect the first line to create 6 equal sections.
6. Sprinkle feta over kale and tomatoes. Crack an egg into each section. Sprinkle pepper over eggs.
7. Bake until crust is browned around the edges and underneath, and eggs are cooked as desired, 15 to 20 minutes. The whites should be set and the yolks a bright yellow. If you want fully cooked yolks, bake until they feel firm to the touch and don’t jiggle. They may also have a slightly cloudy appearance.
8. Remove pizza from the oven and sprinkle green onion over top, if using. Let pizza sit for a few minutes before slicing into sections.
- If dough resists holding its shape as you roll it out, let it rest for a few more minutes before continuing.
- Use fresh eggs. As eggs age, their whites become runny and spread easily.
- 1 frozen pizza dough, thawed (1 package 650 g)
- 1 1/2 cup coarsely chopped kale
- 16 cherry tomatoes, halved
- 1 tsp olive oil
- All purpose flour, for rolling
- 1/2 cup pizza sauce
- 1/3 cup crumbled feta
- 6 eggs
- Freshly ground pepper to taste
- 3 tbsp chopped green onion, optional garnish