Sunny Breakfast Pizza

Before our long run on Saturday I was looking for some kind of carby breakfast. Mostly bread, maybe some veggies, and of course eggs because I have been an egg eating machine lately. I am usually a bit hesitant to try new foods before long runs, but we planned on running later in the day and I had already tried out each component of this as a pre-run breakfast, so I decided to give it a go.

I was disappointed that the avocados turned brown in the oven because I thought that took away from the asthetics of the pizza, but the vibrant yellow egg yolks more than made up for it. This pizza was so fresh tasting and the aroma that wafted out of the oven each time I checked on it was just incredible.

Overall, this was a huge win. We both commented that we could definitely serve this to other people and even discussed having it again. Maybe even for dinner.

Ingredients:

• 1/4 cup julienned rutabaga (Finely chopped potato would work fine too.)
• 2 tsp olive oil, divided
• salt and pepper to taste
• pizza dough (I used 1/4 of this recipe.)
• corn meal for flouring
• 1/4 clove elephant garlic (or 1/2 clove garlic), minced
• 3 eggs
• 1/2 shallot, finely chopped
• 1/2 cup Mozzarella, shredded
• 1/2 avocado, thinly sliced

Directions:

• Pre-heat oven to 425 degrees with a pizza stone in it if you have one.
• Toss rutabaga (or potato) in 1 tsp olive oil until it is lightly coated, season with salt and pepper, then saute over a medium-high heat until lightly browned, then set aside.
• Sprinkle cornmeal on a sheet of parchment paper then roll and stretch dough to form pizza.
• Lightly brush the crust with the remaining 1 tsp of olive oil, then distribute minced garlic over the crust.
• Crack three eggs onto the crust being careful not break the yolks.
• Arrange rutabaga “hash browns” and shallots on top of the eggs, sprinkle with Mozzarella, and place avocado slices on top of the cheese.
• To transfer the pizza to the oven, carefully pick up parchment, place on pizza stone, then slide parchment out from under the pizza.
• Bake for 12-15 minutes or until cheese is melted and pizza crust is lightly browned.
• Note: If you prefer not to eat the egg yolks, they can be left out or easily removed with a spoon after baking, but they do make for a much prettier pizza.

Servings ~ 2 to 3

1/3 pizza w/whole eggs
Calories ~ 349, Fat ~ 15.4 g, Carbohydrates ~ 37.6 g, Protein ~ 15.6 g

1/2 pizza w/whole eggs
Calories ~ 523, Fat ~ 23.1, Carbohydrates ~ 56.4 g, Protein ~ 23.4 g

1/3 w/egg whites only
Calories ~ 304, Fat ~ 11.1 g, Carbohydrates ~ 37.6 g, Protein ~ 15.2 g

1/2 pizza w/egg whites only
Calories ~ 456, Fat ~ 16.7 g, Carbohydrates ~ 56.4 g, Protein ~ 22.8 g