Broccoli Rabe Breakfast Pizza
Broccoli Rabe Breakfast Pizza
Directions
- Preheat oven with pizza stone to 500° F.
-
Prepare potatoes: Cook and let cool then cut in 1/4 inch slices, season with Kosher salt and fresh ground pepper. Fry potatoes in oil and drain.
- Prepare broccoli rabe: Blanched, shock and toss broccoli with 2 Tbsp. Piancone Extra Virgin Olive Oil, Kosher salt and cracked black pepper to taste (drain marinade before using).
-
Brush top of pizza shell with oil.
- Starting 1/2 inch from the edge of shell shingle potato slices around cover.
- Spread broccoli rabe over the potatoes.
- Sprinkle on Pancetta.
- Gently place eggs on next and season with salt and pepper.
- Sprinkle cheese on top and bake until eggs are cooked.
- Remove from oven, brush crust with oil and sprinkle with cheese.
- Garnish top of pizza with basil and sun dried tomatoes.
Ingredients
- 1/4 Cup(s) basil, fresh
- 1-1/2 Cup(s) broccoli rabe
- 1 Cup(s) cheese shredded, mozzarella, smoked
- 1 Cup(s) pancetta, large dice, cooked crispy, drained
- 2 Tbsp. Piancone® Oil, Olive, Extra Virgin
- 1 pizza crust, par baked, 9"
- 4 each potato(es), red bliss
- 2 Tbsp. Raffinato® Cheese Grated, Romano
- - to taste Roma® Black Pepper, Cracked
- 2 Tbsp. Roma® Tomatoes, Sun-Dried, julienned
- - to taste salt, kosher
- 2 each Nature's Best Dairy® Egg(s), extra large, cracked
