Veggie Pesto Pizza with a Sunny-Side-Up
Pizza can totally be a part of healthy eating! Especially when it is loaded with many nutritious and low-in-sodium ingredients like this one, you won’t need to skip eating pizza to stay healthy!
This pizza is also kidney diet friendly! The ingredients used in this pizza recipe are lower in sodium, potassium, and phosphorus that people advised to watch these intakes can enjoy this tasty pizza too! #yourhealthmatters
<INGREDIENTS> for 1 large pizza
1 bag of plain pizza dough from Trader Joe’s
olive oil
1/4 cup pesto sauce (I used Genova pesto sauce from Trader Joe’s, you can use your own homemade one as well. Be sure to check it’s low in sodium!)
2 oz shaved Parmesan cheese
1 medium zucchini, thinly sliced or julienne cut
1 medium yellow squash, thinly sliced or julienne cut
1/2 medium red onions, sliced
1 orange bell peppers, sliced
5 garlic cloves, chopped
1 egg
Optional: fresh basil leaves for garnish
<DIRECTIONS>
1. Roll out the pizza dough into a disc-shape about 13-14 inches in diameter.
2. Brush the top side of rolled-out dough with olive oil, transfer to a 16-inch pizza baking sheet with the oil-brushed side facing the bottom.
3. Add pesto sauce onto the rolled-out dough, spread it out evenly.
4. Add Parmesan cheese, spread it out evenly.
5. Top with sliced zucchini, yellow squash, red onions, and bell peppers, then top with chopped garlic.
6. Preheat oven to 475 degrees F. Bake pizza for about 10 minutes. Remove pizza from oven and crack 1 egg onto the middle of pizza. Return pizza to oven and continue to bake until egg is softly set and crust is golden, about 8 minutes. Add fresh basil leaves on top to garnish if desired. Enjoy! Buon Appetito!
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!