Best 5 Spicy Tomato And Egg Pizza Recipes

SPICY TOMATO AND EGG PIZZA

Steps:

• Heat oven to 400ºF.
• Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet lined with parchment paper; prick with fork. Mix pasta sauce and crushed pepper; spread onto pizza crust.
• Slip cracked eggs, 1 at a time, evenly spaced over pizza; top with cheese and bacon.
• Bake 15 to 18 min. or until whites are set and yolks are cooked to desired doneness. Sprinkle with parsley.

TOMATO AND EGG BREAKFAST PIZZA RECIPE

Steps:

• Arrange a rack in middle of oven and preheat to its hottest setting, 500°-550°.
• Lightly oil a baking sheet and dust lightly with cornmeal, if desired. Shape dough into a circle, pushing gently. Spread on the sauce and top with the shredded mozzarella. Top with the cherry tomatoes and eggs. Sprinkle on the parmesan and a generous amount salt and freshly ground pepper. Place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately. If the bottom crust is slightly soggy, heat in a cast-iron pan over low-heat until crisp.

SPICY BREAKFAST PIZZA

Steps:

• Preheat oven to 375°. In a large nonstick skillet, cook the hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm. , In a small bowl, beat the eggs, milk and salt; set aside. In the same skillet, saute the onions, peppers and garlic in remaining 1 tablespoon oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from the heat., Place crust on an ungreased round 14-in. cast-iron griddle or pizza pan. Spread salsa over crust. Top with egg mixture. Sprinkle with hash browns and cheese. Bake until cheese is melted, 8-10 minutes.

INDIAN-SPICED TOMATO AND EGG CASSEROLE

Steps:

• Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
• While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings.
• Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
• Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs.

"STEAK AND EGG" SKILLET PIZZA

Steps:

• Preheat oven to 500°. Heat oil in a large ovenproof cast-iron skillet over medium-high. Add beef, onion, and allspice; season with salt and pepper. Cook, breaking up meat with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.
• Remove skillet from heat; carefully wipe clean. Drizzle skillet with oil. Using your hands, stretch dough into an approximately 12-inch circle; place in skillet, stretching to edges.
• Sprinkle dough round evenly with feta, cheddar, and meat mixture, leaving a 1/4-inch border. Transfer skillet to oven and bake until cheeses have melted and crust is crisp on bottom, 14 to 16 minutes. Remove skillet from oven. Using the back of a spoon, make 4 small divots in meat mixture and add 1 egg to each. Bake until egg whites are set but yolks are still runny, 7 to 9 minutes more. Let cool in skillet 5 minutes before serving with salad.