Breakfast Pizza with Kale Pesto and Asparagus

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Easy na’an pizza topped with asparagus, cheese and a fried egg. 

breakfast pizza with asparagus, fried egg, for brunch or lunch

I recently joined over 2000 people interested in tasting artisan cheeses at the Seventh Annual Artisan Cheese Festival in Petaluma. Armed with our passports to fun, a wine glass and an insulated bag with a cold pack, my husband and I were off to the tasting tables.

making cheese          Redwood Hill Goat Cheeses
 (Photo Credits: Jeff Dickerson, Scott McDaniel)


Here’s a super-quick recipe for a kid-friendly dish using some cheese I fell in love with at the festival along with my kale pesto.

Breakfast Pizza
Recipe type: Pizza
Serves: 4 servings
  • 4 pieces of na’an bread or make your own
  • 8 tsp of your favorite pesto or make your own
  • 8 Tbsp soft goat cheese (I used Pennyroyal Farmstead Laychee)
  • 12 stalks of asparagus, sliced in half lengthwise
  • Extra-virgin olive oil
  • ½ cup grated cheese blend – I used Fontina, Mozzarella, and Parmesan
  • 4 eggs
  • 1 Tbsp unsalted butter
  1. Preheat the oven to 350˚ F. Line a baking sheet with foil.
  2. Smear 2 teaspoons of pesto on each slice of flat bread.
  3. Drop little bits of goat cheese on top of the pesto, about 2 tablespoons per pizza.
  4. Slice off the ends of the asparagus. Lightly oil, and arrange 3 on top of each pizza.
  5. Sprinkle 2 tablespoons of grated cheese over each pizza.
  6. Place on the baking sheet and bake for 5 – 6 minutes, or until the cheese is melted and the asparagus is tender.
  7. Over medium heat, melt a pat of butter in a large skillet suitable for frying eggs. Crack open the eggs and fry. I like mine a little runny, which takes about 2 minutes on the first side. I flip the eggs with a spatula and cook them for another minute.
  8. Remove the eggs and place one on top of each pizza. Serve with an arugula and avocado salad.


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  1. says

    Did you say breakfast pizza? This pizza addict is in love! I just told hubby we need to grill your delicious recipe:-) Yum,Hugs, Terra

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