Arugula & Mushroom Breakfast Pizza Recipe

Arugula & Mushroom Breakfast Pizza Recipe
Arugula & Mushroom Breakfast Pizza Recipe photo by Taste of Home
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Arugula & Mushroom Breakfast Pizza Recipe

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It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. It's also convenient to make ahead and freeze for a weekday. —Melissa Pelkey Hass, Waleska, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 3/4 cup reduced-fat ricotta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika, divided
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 3 cups fresh arugula or baby spinach
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 6 large eggs

Directions

Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes.
With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza.
Using a spoon, make six indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Arugula & Mushroom Breakfast Pizza in Healthy Cooking Annual Recipes Annual 2017, p69

Nutritional Facts

1 slice: 299 calories, 13g fat (4g saturated fat), 194mg cholesterol, 464mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1 fat.

  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 3/4 cup reduced-fat ricotta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika, divided
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 3 cups fresh arugula or baby spinach
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 6 large eggs
  1. Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes.
  2. With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza.
  3. Using a spoon, make six indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Arugula & Mushroom Breakfast Pizza in Healthy Cooking Annual Recipes Annual 2017, p69

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