Egg-Topped Pizza with Kale, Tomatoes and Feta

Sectioning off individual servings of this egg-topped pizza with walls of pizza sauce, kale, cherry tomatoes, and feta creates a fun and memorable dish to serve at dinner, or have as leftover lunch the next day.

Prep Time:
20 min
Cook Time:
20 min


  • 1 frozen pizza dough, thawed (1 package 650g)
  • 1 1/2 cup ( 375 mL ) coarsely chopped kale
  • 16 cherry tomatoes, halved
  • 1 tsp ( 5 mL ) olive oil
  • All purpose flour, for rolling
  • ½ cup ( 125 mL ) pizza sauce
  • ⅓ cup ( 75 mL ) crumbled feta
  • 6 eggs
  • Freshly ground pepper, to taste
  • 3 tbsp ( 45 mL ) chopped green onion, optional garnish


  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.