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Spring Vegetable Brunch Pizza

A pizza topped with pistachio pesto, asparagus, radish, green onion, prosciutto, and a runny egg, perfect for brunch time. 

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings

Ingredients

  • 1 garlic and herb pizza dough from Trader Joe's
  • 1-2 radishes clipped thing
  • 5-6 asparagus stalks
  • 2 green onions sliced
  • 1/2 cup pesto see below recipe
  • 4 ounces fresh mozzarella sliced
  • 4-5 fresh basil leaves
  • 1 egg

Pesto

  • 1/3 cup pistachios
  • 3 garlic cloves
  • 1 cup packed basil
  • 1/4 cup grated parmesan
  • juice of half of lemon
  • 1 tablespoon champagne vinegar
  • 1/4 plus one tablespoon olive oil
  • pinch sea salt
  • pinch red pepper flakes optional

Instructions

  1. For the pesto, add the pistachios and pinch of sat salt to the food processor and pulse until resembles a dry sand. Add in the basil, parmesan cheese, and garlic gloves and pulse until well combined. Add in the lemon and vinegar and pulse until combined. Finally slowly drizzle in the olive oil until the pesto comes together. This will be a thicker pesto so it spreads nicely on the pizza. You can add more oil to thin it out more if desired. 

  2. Pre-heat oven to 450 degrees. 

  3. Set out the pizza dough on the counter 20 minutes before using. According to package instructions, roll out the dough into a approximately 10 inches in diameter.

  4. Spread out desired amount of pesto (I used about a half cup and had leftover pesto). Top with fresh mozzarella and vegetables and bake for 15 minutes. 

  5. Take out pizza and add egg and bake for an additional 5 minutes.


  6. Top with prosciutto, extra parmesan cheese, and green onions, 

  7. Serve and enjoy!