Breakfast Pizza with Kale Pesto and Sun Dried Tomatoes

The timing on this is critical if you want soft eggs and perfectly browned cheese. Try not to open the oven too much because the super high heat is really good for the crust. I found it worked best to literally watch through the door of my oven for the last few minutes to make sure that the eggs were done to my liking and the cheese didn’t get too brown. Keep in mind that the eggs will firm up just a little even after you remove from the oven. One time I left it in just two minutes too long and it quickly went from under-done to over-browned cheese with hard egg yolks (not awesome). All that to say, you may need to watch it and adjust depending on your oven temp and circulation.

Add meat if you want! We made this with both sausage and chorizo and it was tasty!

The yield totally depends on how much pizza you want to eat. We made these same size pizzas with our friends on a Saturday night not too long ago, and we almost finished both pizzas between the four of us. But when I made this for a brunch with Bjork’s parents, we didn’t even finish the ONE pizza between the four of us. So it really depends!