{ Kale + Swiss Chard Breakfast Pizza }

I don’t know if I can think of a more satisfying breakfast this morning as I look at upon this delicious pizza. It’s just so darn appetizing. Topped with kale, chard, garlic scapes (or alternatively one of our green onions), along with those farm fresh eggs so many of our members are receiving from Herbert Family Farm… For real, how can this not be calling to your tastebuds this very minute!

This year, in addition to the curly green kale we usually produce, we have included a new variety which is pictured above known as purple kale. Both taste much the same, just with a unique colour difference. Both kinds (along with the swiss chard) are considered superfoods, being that they are so nutrient rich and beneficial for you– so what better veg could you make a point of kicking off your day with?

We seriously can’t wait to get this recipe happening in the farm kitchen over here this weekend. Thank you Jessica Musslewhite of MUSHROOMS & THYME blog for the creation of this tasty and rustic recipe for all us fresh veggie lovers. More garden goodness continues to head from our farm to local tables, and we couldn’t be more happy to have you all enjoying it as much as we do!

Print Recipe

Kale + Swiss Chard Breakfast Pizza

Makes 2 individual sized pizzas.

Ingredients

  • 1 pre-made pizza dough ball from your local Italian Shop (substitute for flatbread and adjust cooking time if you can't find pre-made pizza dough)
  • 2 cups kale and swiss chard, chopped
  • 1 garlic scape (substitute for green onion), thinly sliced
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 2 tbsp mayonnaise
  • 2 eggs
  • 3/4 cup grated mozzarella cheese
  • Salt and pepper to taste

Instructions

  • Preheat oven to 500°F.
  • In a small bowl, toss kale, Swiss chard, garlic scapes, lemon juice and olive oil until evenly coated. Season with salt and pepper.
  • Divide pizza dough into two. Roll out dough into two 6-inch rounds. Dust pizza peel with cornmeal to prevent sticking. Place rolled out dough on pizza peel. Spoon on 1 tablespoon of mayonnaise (per pizza) and spread over pizza. Layer on half of the kale mixture, leaving a small nest in the middle to drop the egg. Sprinkle on cheese and drizzle with a little olive oil. Transfer to pizza stone.
  • Cook for 8-10 minutes, and then drop egg in nest and cook until egg sets but yolk is a little runny (another 5-6 minutes). Cooking times will vary from oven to oven, so keep an eye on your pizza and adjust cooking time as needed. Garnish fresh chives and salt and pepper.