Quick Pizza Niçoise

This French bistro-inspired recipe makes an easy, elegant lunch or dinner.

  • Prep time: 15 min
  • Makes: 4 servings
  • Cook time: 2 min

Nutritional Information


  • Calories 240
  • Saturated Fat 3.5 g
  • Trans Fat 0 g
  • Fat 8
  • Carbohydrates 30 g
  • Fibre 2 g
  • Sugars 4 g
  • Protein 13 g
  • Sodium 530 mg


medium fresh tomatoes, seeded and cut into chunks
1/4 cup / 50 ml
fresh basil, shredded or 1 tsp (5 mL) dried
cloves of garlic, minced
salt and pepper, to taste
1 / 400 g
Italian style flatbread* or one 12-inch (30 cm) pizza crust, baked and cooled
Burnbrae Farms Browns hard-cooked, peeled and cut into wedges
1/4 cup / 50 ml
sliced black olives
1 cup / 250 ml
shredded Mozzarella cheese
2 tbsp / 30 ml
grated Parmesan cheese


  1. Combine tomatoes, basil, garlic, salt and pepper. Spoon evenly over flatbread

  2. Place egg wedges over tomato mixture.

  3. Scatter black olives over pizza.

  4. Top with Mozzarella and Parmesan cheeses.

  5. Cut into 4 wedges.

  6. To warm place on paper napkins or paper towels in microwave oven. Cook on HIGH (100%) until cheese is melted, 2 to 3 minutes.


  1. Older eggs peel more easily than fresh eggs. Use eggs 1 week old or more for hard cooking.

This recipe was made with:

Burnbrae Farms Browns

Produced by Rhode Island Red hens.

Learn More

Tips: Cooking

Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.

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