List of Ingredients
- 1 1/4 LB. of pizza dough
- 3/4 C. of cauliflower florets
- 3/4 C. of broccoli florets
- 3/4 C. of tomato sauce
- 2/3 C. of squash
- 4 of eggs
- 1/2 head of endive
- Oregano
- Black olives
- extravirgin olive oil
- Salt
Method
Peel and clean the squash and cut it into thin slices, then cook the slices in a pan with a drizzle of oil until soft. Blanch the cauliflower and broccoli florets in salted, boiling water for 3 minutes and then drain them on paper towels. Divide the pizza dough into 4 parts, stretch them into 4 thin disks and place them on two oiled baking sheets.
Season the tomato sauce with salt, oil and oregano, then spread the sauce on the pizzas. Bake at 450°F for 10-12 minutes. Fry the eggs sunny side up in a pan with a drizzle of oil for 3-4 minutes. Remove the pizzas from the oven and top them with the broccoli, cauliflower, squash slices, julienned endive and a few pitted, sliced olives.
Return to the oven and bake for another 2-3 minutes. Cut out the egg yolks with a round pasta cutter. Remove the pizzas from the oven and place the egg yolks on top of the vegetables. Serve hot.