Eggs make a great meal and are an ideal protein food we always have in the refrigerator. So tonight for dinner, we shared this pan pizza, inspired by a recipe from Donna Hay.
Asparagus, Zucchini & Gorgonzola Pan Pizza
1 tsp. Rapid Rise Yeast
3/4 cup Whole Wheat Pastry Flour
1/4 tsp. Sugar
1/2 tsp. Caraway Seeds
1 1/2 tsp. Olive Oil
1/4 cup Warm Water
Mix and knead in mixing bowl until dough leaves sides of bowl. Spray with Pam. Cover bowl with damp cloth. Let rise about 45 minutes.
Heat 1 tsp. oil in 7 inch saucepan. Press dough into pan. Add:
1/2 cup Ricotta Cheese, part skim
2 Tbsp. Gorgonzola Cheese
1 Tbsp. Parmesan Cheese
Mixed, then spread across top of dough.
1/2 small Zucchini, shredded
8-10 Fresh Asparagus, peeled and thinly sliced
Cover pan with lid and cook over medium heat 5-8 minutes.
Break 2 Eggs over vegetables and cheese.
Place pan under preheated oven broiler and broil 4 minutes until eggs are set. I placed the pan on the bottom shelf of a small oven.
Here's another favorite egg dish:
Spanish Style Fideos with Egg, inspired by Clean Eating Magazine.
Have a great weekend!