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
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)
Spread about 3 - 4 tablespoons of the walnut pesto over the crust right to the edges.
Top with arugula, cabbage, Queso Fresco and the eggs.
Bake for 22-25 minutes or until crust is done and golden.
Remove from oven and sprinkle with pomegranate seeds and Parmesan cheese. Serve hot.
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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/04/04/breakfast-pizza-with-walnut-pesto-arugala-queso-fresco/