PIZZA CACIO E PEPE CON HUEVOS CON MERMELADA
Simple. Rustic. Decidedly egg-forward. Everybody needs a breakfast-for-dinner night. And after two days of putting on your best and bravest “Zoom face” in your office-slash-bedroom, Tuesday night is in prime position to fill that spot.
Cook Time: 20 MINUTES
Serves: 4 PEOPLE
INGREDIENTS: 6
- 1 Banza pizza crust
- ½ cup Low Moisture Mozzarella, shredded
- ¼ cup Parmesan, grated
- 2 cloves garlic, grated or finely chopped
- 1-3 eggs
- Fresh cracked pepper
Preheat oven to 400°F. Spread garlic evenly over crust. Top with an even layer of mozzarella, then Parmesan, and fresh cracked pepper. Nestle eggs into cheese and season with salt. Carefully transfer to oven. Bake 12-16 minutes, or until cheese is golden and eggs are set.
If you like your eggs on the runny side, bake the pizza without the eggs for 5 minutes, and then remove the pizza from the oven, add the eggs, and bake until the egg whites are no longer transparent and the yolks are done to your liking.
