Breakfast Pizza with Walnut Pesto, Arugula & Queso Fresco
  • 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
  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's worth it to buy them. Trust me.