Spring Veggie Breakfast Mini Pizzas

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   Preheat oven to 375 F.

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   2.

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   Divide dough into four equal sized pieces and flatten each into a 13 thick round on a large sheet pan.

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   You may need to use two pans.

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   If you dont want to do personal pizzas, just shape the dough into one regular-sized pizza on a pizza pan.

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   3.

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   Spread pesto across pizza dough and top with shredded Gruyere.

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   If youre doing personal pizzas, divide the ingredients evenly between each pizza.

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    4.

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    Top with sliced asparagus and peas.

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    5.

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    Bake pizza for 8 minutes until crust has begun to set and cheese is nearly melted.

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    Pull pizza out of oven and crack one egg on top of each pizza (or crack all eggs in different quadrants of your regular-sized pizza).

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    I find it helps to use a ladle to smash down a spot on top of the pizza, and then crack the egg into the dent so it doesnt just run all over the place.

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    Return egg-topped pizza to oven and cook an additional 7-10 minutes, until egg white has set.

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    I like my yolks runny, but if you want your egg more well-done, just bake it a few extra minutes!

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    6.

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    Remove pizza from oven, top with a handful of fresh arugula, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.