Egg and Kale Breakfast Pizza

IngredientsEggs, Grains, Vegetables
Menu PartEntree
Cuisine TypeAmerican

Source: Stanford University (Stanford, Calif.)

This healthy pizza features whole grain flatbread, kale and eggs. Serve it for breakfast or as a healthy snack.


1 halved whole grain flatbread
Olive oil
2 tbsp. parmesan
2 oz. sundried tomato & garlic pesto
2 oz. shredded mozzarella cheese
1/2 cup sautéed kale, ribs removed
3 eggs
1 tsp. basil chiffonade


  1. Preheat hearth oven. Lightly brush edges of flatbread with olive oil.
  2. Lightly sprinkle edges of flatbread with 1 tablespoon parmesan, reserving additional tablespoon.
  3. Evenly spread pesto on flatbread.
  4. Evenly top with mozzarella and sprinkle with kale.
  5. Place in hearth oven until cheese is slightly melted, then remove.
  6. Place each egg individually onto flatbread. Place in hearth oven until eggs are set (sunny side up, about 1 minute), cheese is melted, and flatbread edges are crispy.
  7. Remove from oven and garnish with basil chiffonade and remaining Parmesan. Slice into thirds, with one egg per slice.

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