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
- Saturated Fat.3.5 g
- Trans Fat.0 g
- Carbohydrates.30 g
- Fibre.2 g
- Sugars.4 g
- Protein.13 g
- Sodium.530 mg
|3||medium fresh tomatoes, seeded and cut into chunks|
|1/4 cup / 50 ml||fresh basil, shredded or 1 tsp (5 mL) dried|
|2||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|
|4||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|
Combine tomatoes, basil, garlic, salt and pepper. Spoon evenly over flatbread
Place egg wedges over tomato mixture.
Scatter black olives over pizza.
Top with Mozzarella and Parmesan cheeses.
Cut into 4 wedges.
To warm place on paper napkins or paper towels in microwave oven. Cook on HIGH (100%) until cheese is melted, 2 to 3 minutes.
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
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