Sun Dried Tomato and Walnut Pesto Breakfast Pizza

Source - http://naturallyella.com/2012/02/20/sun-dried-tomato-and-walnut-pesto-breakfast-pizza/

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4

Ingredients

1- 1/2 cup sun dried tomatoes, dried: not oil packed

2 cloves garlic, minced

1/2 cup walnuts, toasted

1/4 cup feta

1/4 cup olive oil

1/4 teaspoon salt

1 tablespoon basil, dried

1/2 tablespoon rosemary, dried

1 recipe for pizza dough

2 cups mozzarella cheese

4-6 eggs, depending on pizza size

Instructions

Prepare pizza dough. This can be mixed the night before and put in refrigerator before the first rise. Pull out 1-2 hours before using and place in a warm spot. If using dried sun dried tomatoes, place in a bowl and cover with water; allow to sit overnight.

In the morning, place pizza stone in oven and preheat to 500˚.

Place walnuts in a skillet and lightly toast over medium heat for 5-6 minutes. Drain sun dried tomatoes and reserve soaking water.

In a food processor combine the sun dried tomatoes through the rosemary. Turn on food processor and slowly drizzle in a enough tomato liquid to reach desired consistency.

Roll out pizza dough in either a circle or square fashion on a cornmeal floured cutting board or pizza peel. Take sun dried tomato sauce and spread over the surface. Sprinkle with mozzarella cheese. Make sure dough isn’t stuck to cutting board. Break desired amount of eggs over surface.

Once oven reaches 500˚, carefully slide pizza onto the stone. (I sometimes cheat and remove the stone from the oven just to make sure my eggs don’t go everywhere.) Bake until eggs have set and crush is golden; 8-12 minutes depending on how well your oven holds temperature.

Remove from oven and sprinkle with fresh basil.

Notes

If you want to add meat, I suggest browning up a bit of breakfast sausage and sprinkling it on with the cheese before baking!