Quick Pizza Niçoise

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

Nutritional Information

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

Combine tomatoes, basil, garlic, salt and pepper. Spoon evenly over flatbread
Place egg wedges over tomato mixture.
Scatter black olives over pizza.
Top with Mozzarella and Parmesan cheeses.
Cut into 4 wedges.
To warm place on paper napkins or paper towels in microwave oven. Cook on HIGH (100%) until cheese is melted, 2 to 3 minutes.

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

This recipe was made with:

Produced by Rhode Island Red hens.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.