Pizza Every Day

You know when you were growing up and people asked you what your favorite food was and 93% of American youth answered pizza? Well now I'm 25 years old and when people ask me what my favorite food is the answer is still pizza. Further proof of my love for pizza: I ate it for lunch yesterday, and then cold for dinner (Might have also been the late work night with no dinner option, but I didn't complain).

Thank God I found a husband that loves pizza as much as I do. In our 9 months of marriage, there have been countless times where we have had pizza for dinner three nights in a row, from three different places. #weircrazyforgluten. With a love for pizza comes the freedom to diversify toppings. We've tried everything from cauliflower crusts to taco topping pizzas. And the creative pizzas just keep flowing.

Last week we branched out even further in our toppings. To make my life simpler for an after-work meal, I bought a Publix ready dough in the bakery section (if you don't know what Publix is, or live in a state that doesn't have one, I recommend relocating south ASAP). For this particular meal, we split our dough to make two smaller pizzas, and topped them with ricotta, my balsamic brussel sprouts, and a sunny side up egg. And it was a runny egg delicious mess.

Ricotta, Brussel Sprout & Egg Pizza

- 1 pizza dough (you can make it or buy a ready made crust)
- Part skim ricotta cheese
- Brussel sprouts, cleaned and halved
- 2 eggs
- 4 tbs balsamic vinegar
- Garlic powder
- Salt & pepper
- Olive oil

  1. Preheat the oven to 400 degrees. Spray your pizza pans or oven sheets so the dough won't stick. Split the dough in half and roll out your dough to about 1/4 inch thickness on each pan, avoiding getting any tears in your dough.
  2. Coat your dough with a little bit of olive oil and pop it into the oven for about 3 minutes. While your dough is in the oven, mix your brussel sprouts with the balsamic, garlic powder, salt, and pepper.
  3. Remove your dough from the oven. Cover your dough with the enough ricotta to cover the top. We really like ricotta so I usually add a little more than necessary. Spread the brussel sprouts over your ricotta, leaving a little room in the center for your egg. Pop the pans back into the oven for an additional 10 minutes.
  4. Remove your dough and crack an egg into the center of each pizza. Return the pans to the oven for an additional 3 minutes, or however long it takes for the egg whites to solidify while still having a runny yolk. Remove from the oven and allow to cool for a minute or two before slicing and devouring.

    Enjoy!