Kale & Swiss Chard Breakfast Pizza

 
This is the seventh summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the seventh summer recipe in partnership with Grey Arrow Farm’s CSA program.

Something just feels so right about a running egg on a crispy pizza.

Kale & Swiss Chard Breakfast Pizza

  • 1 pre-made pizza dough ball from your local Italian Shop (substitute for flat bread and adjusting cooking time if you can’t find pre-made pizza dough)

  • 2 cups chopped kale and Swiss chard

  • 1 garlic scape (substitute for green onion), thinly sliced

  • 1 tbs olive oil

  • 1 tsp lemon juice

  • 2 tbs mayonnaise

  • 2 eggs

  • ¾ cup grated mozzarella cheese

  • Salt and pepper to taste

Preheat oven to 500°F.

In a small bowl, toss kale, Swiss chard, garlic scapes, lemon juice and olive oil until evenly coated. Season with salt and pepper.

Divide pizza dough into two. Roll out dough into two 6-inch rounds. Dust pizza peel with cornmeal to prevent sticking. Place rolled out dough on pizza peel. Spoon on 1 tablespoon of mayonnaise (per pizza) and spread over pizza. Layer on half of the kale mixture, leaving a small nest in the middle to drop the egg. Sprinkle on cheese and drizzle with a little olive oil. Transfer to pizza stone.

Cook for 8-10 minutes, and then drop egg in nest and cook until egg sets but yolk is a little runny (another 5-6 minutes). Cooking times will vary from oven to oven, so keep an eye on your pizza and adjust cooking time as needed. Garnish fresh chives and salt and pepper. 

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Garlic Scape Pesto

Garlic scape pesto

  • 5-6 garlic scapes, roughly chopped

  • ½ cup fresh basil leaves

  • 2 tbs fresh parsley

  • ¼ cup cashews

  • ½ cup olive oil

  • 2 tbs lemon juice

  • Salt and pepper to taste

Place all the ingredients in a small food chopper, pulse until blended. Season with salt and pepper to taste. Use the pesto on your favourite pasta, sandwich, grilled veggies, chicken, or pizza recipe!

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