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
Ingredients
Method
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
%RDI
- Iron 26.0
- Folate 49.0
- Calcium 26.0
- Vitamin A 17.0
- Vitamin C 10.0
