Roasted Tomato and Egg Pizza Roasted Tomato and Egg Pizza

Roasted Tomato and Egg Pizza Image Image by: Roasted Tomato and Egg Pizza Image Author: Canadian Living

Rest the pizza dough at room temperature for 20 minutes prior to rolling. This helps the gluten relax so that it doesn't shrink when rolling.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2013



Slice off top third of garlic head to expose cloves; place on foil and drizzle cut side with oil. Wrap and roast in 400ºF (200ºC) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves.

Meanwhile, cut tomatoes into 1/2-inch (1 cm) thick slices; arrange on parchment paper–lined baking sheet. Add to oven and bake until slightly shrivelled, about 30 minutes.

On lightly floured surface, roll out or press dough into 11-inch (28 cm) circle. Transfer to greased pizza pan. Spread pesto over dough; dot with ricotta, roasted garlic and tomatoes. Bake on bottom rack of 500ºF (260ºC) oven for 8 minutes.

Crack eggs onto pizza; sprinkle with salt and pepper. Sprinkle Parmesan cheese over top. Bake until whites are set but yolks are still slightly soft, about 8 minutes.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 702 mg
  • Sugars 6 g
  • Protein 20 g
  • Calories 464.0
  • Total fat 22 g
  • Potassium 342 mg
  • Cholesterol 207 mg
  • Saturated fat 7 g
  • Total carbohydrate 46 g


  • Iron 26.0
  • Folate 49.0
  • Calcium 26.0
  • Vitamin A 17.0
  • Vitamin C 10.0
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Roasted Tomato and Egg Pizza