Spring Greens Breakfast Pizza

Pizza for breakfast? I'm not sure about you, but I like the ring of it! Really though, saying you can't have pizza for breakfast is just like saying you can't have breakfast for dinner, and we all know few things beat a quality breakfast for dinner meal!

In the past week or so I've been a bit spoiled with fresh spring veggies-- some from my own garden (kale anyone?) and some from the neighbor's garden! Yesterday I was finally able to pick my first few handfuls of baby spinach from our garden and made this bright and beautiful smoothie:

Let me just say, when it comes to taste and color, there is just no comparison to store bought spinach and this smoothie ROCKED.

Smoothie contents: unsweetened soymilk, Shaklee vanilla vitalizer protein powder, spinach and frozen mango.

I was also lucky enough to be the recipient of some freshly cut asparagus (thanks neighbor!) and knew exactly what I wanted to do with them. Most of the time, I like to dress my asparagus up simply with a little olive oil, garlic, salt and pepper and bake at 400 F for about 10 minutes. Pretty simple and straight forward. But between the spinach, basil and asparagus I had sitting around and my intense craving for pizza the other day, I decided a spring greens pizza was in order.

​This pizza is light and nutrient (veggie!) dense with a good dose of healthy fats from the pesto. I used naan bread as my base, because it's quick, healthy and the perfect size for a personal pizza.
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Ingredients:
​[Yields 1 personal sized pizza]

1 naan round
1/4 c. basil pesto sauce (see recipe below)
1/4 c. mozzarella cheese, shredded
1-2 asparagus spears, peeled into strips
1/2 c. spinach, shredded into small pieces
1 egg

Directions:
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Preheat your oven to 375 F. Place naan bread rounds on a pizza stone, or lined baking pan, and spread with 1/4 c. basil pesto each (see recipe below). Top with 1/4 c. cheese of choice (I like mozzarella for this recipe but parmesan would work well also!) Top with strips of peeled asparagus and shredded spinach. Place in the oven for 8-10 minutes. Remove from oven, crack open your egg and gently place on center of pizza. You may consider making a small indentation in the center to keep the egg from running off the side! Place pizza back into the oven and switch oven to low broil for approx 2-3 minutes. Watch closely to ensure that the pizza crust does not burn and removed with egg is cooked to desired consistency (I like mine slightly runny). 

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Walnut + Basil Pesto

1 c. basil, firmly packed
1/2 c. spinach leaves, firmly packed
1/3 c. olive oil
1/4 c. walnuts
2 cloves garlic
salt & pepper, to taste

Directions:
Combine all ingredients in food processor and blend until smooth. Add additional salt, pepper or olive oil as needed.

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Congrats to Wendy from Winchester, who is the winner of my giveaway from Mountain Primadonna! I hope to do another giveaway soon!

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