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This pizza makes me very, very happy. I have been wanting to bake up a pizza with an egg in the middle for a long time and it was as easy as I imagined. What I didn’t suspect was the battle between my small children, husband and I over who got what tiny piece of drippy yolk on their slice. Plan accordingly. If you have egg lovers dining with you, feel free to add multiple eggs. I also debated as to whether I should share the easy, but not your everyday sauce that I used on it, but the creamy, veggie goodness of it is not to be missed. If anything about making that sauce feels complicated or wrong, I am sure a regular herb enhanced pizza sauce will do just fine. We added a sprinkle of baby beet & radish seedlings that I had just thinned from the garden, but a sprinkle of fresh baby spinach or arugula will work instead. Enjoy and let me know your favorite variations!
Whole artichokes are hollowed out and stuffed with seasoned crumbs and an egg in the center. Baked up the runny egg in the center is perfect for dipping the leaves. The grand prize of the artichoke heart will be smeared with flavor to finish off the evenings dish.
Eggplant is stacked, with the same love reserved for the French dessert. Each layer has a bit of mozzarella, basil and tomatoes making for an elegant vegetarian main dish.
Almost feels like a meatball sandwich for vegetarians. Warm up leftover Eggplant Parmesan and arrange on to bread such as French or sour dough. Add a dollop more tomato sauce, fresh basil or a slice of mozzarella or provolone to complete this lunch. Place in the oven until just heated through. This recipe includes instructions for creating the breaded eggplant, but plan to skip this part if you are simply using up leftovers from the day before.
A traditional dish of lightly breaded eggplant that is baked in the oven on high heat to avoid the mess and time-sucking nature of pan-frying. Make your marinara from scratch. This dish is tasty with or without the extra mozzarella topping.
