This month’s theme is zucchini!
I decided to go savory with my zucchini and make a breakfast pizza. The egg on a pizza thing has just been doing it for me lately.
I started with an old favorite…an oat flour pizza crust for one. You’ll either love this pizza crust or hate it. It’s more dense than a normal pizza crust, but still reminiscent of a thin pizza crust. I am a fan. You may feel differently? Let me know.
After you press the pizza into the thinnest circle in the world, you bake it a little and then top it with shredded fontina and sauteed zucchini + corn + red bell peppers and then more shredded fontina.
Then bake until cheese gets all melted (I think that’s an instruction for 83% of my recipes) and top with a fried egg + arugula salad.
Done! It’s lunch.
Shredded Zucchini & Fontina Breakfast Pizza for ONE
Yield: serves 1
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
single-serving oat flour pizza crust
1/3 cup + 1 tablespoon oat flour, spooned into measuring cup
1 tablespoon ground flaxseed
1/8 teaspoon baking powder
pinch garlic powder
1/3 cup shredded zucchini (just use a cheese grater to shred)
1/3 cup corn, cut off cob
1/4 cup red bell peppers, finely chopped
1 tablespoon olive oil, divided
1/2 cup fontina cheese, shredded
1/2 cup arugula
1/2 tablespoon balsamic vinegar
garnish: feta cheese crumbles
Preheat oven to 350ºF. In a bowl, combine all ingredients for pizza crust. Dough will be sticky. Scoop dough onto a greased & floured baking sheet (you'll want to have the baking sheet well-greased because this dough likes to stick). Then sprinkle some more flour on top of the dough and use your fingers to press it out into a thin circle (make it as thin as you possibly can without making holes in the dough). If the dough is REALLY sticky, wet your fingers and then keep pressing the dough into a circle. Bake for 6 minutes.
Meanwhile, sauté shredded zucchini, corn and red bell peppers over medium-high heat in 1/2 tablespoon olive oil. Remove pizza from oven and top with half the fontina cheese, all the shredded zucchini mix and the rest of the fontina. Place back in oven for 5-7 minutes, until crust is hard and cheese is melted.
While pizza is finishing in the oven, toss arugula with 1/2 tablespoon olive oil, balsamic and salt/pepper. Also, get your fried egg going. Top pizza with arugula salad + fried egg + feta cheese.
Check out all the other zucchini recipes below: