Recipes

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.

Serves:: 6
Prep Time:: 20 min
Cook Time:: 20 min

Ingredients

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

Instructions

Remove pizza dough from fridge and let it rest for a few minutes. Preheat oven to 475°F (245°C).
In a medium bowl, combine kale and cherry tomatoes. Add oil and stir to coat kale and tomatoes.
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.
Spoon pizza sauce over dough.
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.
Sprinkle feta over kale and tomatoes. Crack an egg into each section. Sprinkle pepper over eggs.
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.
Remove pizza from the oven and sprinkle green onion over top, if using. Let pizza sit for a few minutes before slicing into sections.

Notes

Tips:

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.

Variations:

Instead of frozen pizza dough, use your favourite pizza dough recipe. A can (391 g) of refrigerated pizza crust dough can also be substituted. Or use a prebaked rectangular flatbread. Baking times will vary slightly depending on the crust choice.
Instead of pizza sauce, use a favourite pasta sauce, or white sauce, pesto, flavoured cream cheese or Boursin, olive oil, or a spicy or herbed oil. Or try Ranch dressing or an herbed vinaigrette. The amount needed will vary. Spread or brush a light coating over the dough. Too much will make the dough soggy.
Vary the toppings as desired. Options include chopped mushrooms, onion, sweet peppers, spinach, olives, or anchovies; and/or diced cooked bacon or sausage, smoked salmon, ham or pepperoni. There is no need to coat these ingredients in oil before baking.
Grated or shredded Parmesan, Cheddar, mozzarella, Monterey Jack, or another favourite cheese can be used in place of feta.