Egg All Around (Meatless Monday)

Yogurt Pizza Crust, Ricotta, Eggs and a touch of Pesto made the perfect comfort food on this rainy Monday evening.  Seems I had a picture of a similar pizza, but no recipe, so I made my own:

Ricotta and Egg Pizza on a Yogurt Crust
(Serves 3)

Crust
(Makes 2-7 inch crust)

1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
Dash Salt
1 1/4 tsp. Rapid Rise Yeast
Mix in mixing bowl.

1/2 cup Nonfat Greek Yogurt
Heat to 125 degrees.  Add to bowl with flour mix and beat on low speed for 2 minutes.

Add
1 tsp. Olive Oil
1/4 cup Warm Water 
Mix 2 minutes more.

Slowly add 
1/4 cup Whole Wheat Flour
1/2 cup All Purpose Flour 
and knead until dough leaves the side of the bowl.  Cover and let rise until double.  Punch down;  divide in half.  Place in 7 inch deep dish pizza pans and press to cover bottom and up sides.  Pinch ends.

Pesto
1 Garlic Clove
1 Tbsp. Walnuts
1 tsp. Canola Oil
1/3 cup Spinach Arugula Mix
Chop in food processor.  Sprinkle over crusts.

Filling
1/3 cup Part Skim Ricotta Cheese
2 Egg Whites
Mix.  Portion over bottom of crust.  
Top with:
1/2 Yellow Squash, sliced thin
1/4 Red Sweet Pepper, diced 
3 Tbsp. Shredded Swiss Cheese
2 Egg Yolks
Bake at 425 degrees 12 minutes. 

Our meal was served with Green Beans and Corn.  Happy Monday!