Mini Pesto Pizzas With Fontina Cheese And Eggs

Prep Time: 1 Hour

Yields: 4 Servings


Often there just is not enough time to call for pizza delivery. By stacking up a few tubes of refrigerated pizza dough, fresh and creative mini pizzas are only 30 minutes away. This is the perfect recipe to make use of those meat and vegetable leftovers from the refrigerator.


2 (3.5 ounce) jars basil pesto

2 (13.8 ounce) tubes refrigerated pizza dough

1 cup shredded Fontina cheese

4 large eggs

2 tbsps olive oil

1 medium zucchini, halved lengthwise

1 medium yellow squash, halved lengthwise

1 cup grape tomatoes, halved

¼ cup finely minced yellow bell pepper

¼ cup finely minced orange bell pepper

salt and black pepper to taste

granulated garlic to taste

basil leaves for garnish


Preheat oven to 400°F. Shape dough into 4 (4-inch) rounds on a lightly greased baking sheet. Brush dough rounds with olive oil. Spread rounds evenly with basil pesto and sprinkle with cheese. Set aside. Using a vegetable peeler, cut zucchini and yellow squash lengthwise into thin ribbons. Arrange zucchini ribbons, yellow squash ribbons and tomato halves evenly on pizzas. Bake 7–8 minutes or just until edges begin to brown. Remove from oven. Using the back of a spoon, make an indentation in the melted cheese to create a nest for the broken egg. Break 1 egg onto the center of each pizza. Sprinkle minced bell peppers evenly onto each pizza. Season to taste using salt, black pepper and granulated garlic. Bake an additional 7–8 minutes or to desired doneness. Remove from oven and garnish with basil leaves.