Breakfast Pizza with Walnut Pesto, Arugula & Queso Fresco

Half the time I forget what I’ve made and taken pictures of. This was one of those occasions. I can’t even remember when I put this pizza together but what I do know is this…it was really good AND I ate it for breakfast.The good news is, I can recall all the ingredients for this recipe which is helpful to all concerned. And now that I think of it, I know why I made this pizza in the first place and that was to use up stuff in the fridge that was not going to last longer than maybe a few more hours. I mean, it wasn’t gross, growing fur, moving or anything but it still needed to be consumed prior to the BEST BEFORE you need to chuck it stage.
I posted this on Instagram yesterday, and received many requests for the recipe so here goes. It’s a short and sweet blog today because tomorrow I’m embarking on a new diet journey to see if it helps with my pesky health condition that I’ve been dealing with all my life.

I’m sharing this with you because I wanted to let you know that TODAY I’m going dairy, grain, sugar and starch free for the next 12 weeks. UGH. 12 weeks of nothing but vegetables and protein. UGH AGAIN.

In order to prepare for this new adventure I needed to go a bit berserk for dinner last night so, I took the family out for ALL YOU CAN EAT SUSHI. Here’s what I did.

I ordered the majority of the menu and ate like this was my “last meal” (which technically it was since all my fun foods are going out the window for the next few weeks).

AND this “all ya can stuff in your face foodfest” ….WAS. THE. BEST. THING. EVER.

Oh and don’t worry. I will still be developing new a fun recipes for the blog I just won’t be able to taste test them.  Do I see any volunteers?

Breakfast Pizza with Walnut Pesto, Arugula & Queso Fresco

 

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Author: simply beautiful eating

Ingredients

• Pizza crust - homemade or store bought (for my homemade recipe click here)
• 
  
• Walnut Pesto -Click here
• 1 cup of fresh arugula
• ½ cup shredded red cabbage
• 3 tablespoons crumbled Queso Fresco Cheese (you can use goat or feta too)
• 2 tablespoons pomegranate seeds
• 3 small eggs
• Freshly grated Parmesan cheese for garnish

Instructions

1. Preheat oven to 425F. Prepare dough and stretch it out on a buttered cookie sheet. (You can use olive oil instead of butter but I love the way butter crisps up the crust)
2. Spread about 3 - 4 tablespoons of the walnut pesto over the crust right to the edges.
3. Top with arugula, cabbage, Queso Fresco and the eggs.
4. Bake for 22-25 minutes or until crust is done and golden.
5. Remove from oven and sprinkle with pomegranate seeds and Parmesan cheese. Serve hot.
6. NOTE - For this recipe I use very very very small eggs. They are actually really cute and cook throughly on a pizza....it's worth it to buy them. Trust me.

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