Quick Pizza Niçoise

This French bistro-inspired recipe makes an easy, elegant lunch or dinner.

  • Prep time: 15 min
  • Makes: 4 servings
  • Cook time: 2 min

Nutritional Information

PER SERVING

  • Calories
    .
    240
  • Saturated Fat
    .
    3.5 g
  • Trans Fat
    .
    0 g
  • Fat
    .
    8
  • Carbohydrates
    .
    30 g
  • Fibre
    .
    2 g
  • Sugars
    .
    4 g
  • Protein
    .
    13 g
  • Sodium
    .
    530 mg

Ingredients

3 medium fresh tomatoes, seeded and cut into chunks
1/4 cup / 50 ml fresh basil, shredded or 1 tsp (5 mL) dried
2 cloves of garlic, minced
salt and pepper, to taste
1 / 400 g Italian style flatbread* or one 12-inch (30 cm) pizza crust, baked and cooled
4 Burnbrae Farms Browns hard-cooked, peeled and cut into wedges
1/4 cup / 50 ml sliced black olives
1 cup / 250 ml shredded Mozzarella cheese
2 tbsp / 30 ml grated Parmesan cheese

Directions

  1. Combine tomatoes, basil, garlic, salt and pepper. Spoon evenly over flatbread

  2. Place egg wedges over tomato mixture.

  3. Scatter black olives over pizza.

  4. Top with Mozzarella and Parmesan cheeses.

  5. Cut into 4 wedges.

  6. To warm place on paper napkins or paper towels in microwave oven. Cook on HIGH (100%) until cheese is melted, 2 to 3 minutes.

Tips

  1. Older eggs peel more easily than fresh eggs. Use eggs 1 week old or more for hard cooking.

This recipe was made with:

Burnbrae Farms Browns

Produced by Rhode Island Red hens.

Learn More

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To slice hard cooked eggs without smearing, dip your knife in hot water between slices or lightly coat the edge in nonstick cooking spray.

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