Antipasto Pizza

Antipasto Pizza
Servings: 4 Prep 10 mins Start to Finish 30 mins


  • 1 12-inch thin-crust whole-wheat pizza crust
  • 2/3 cup part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon snipped fresh basil, plus more for garnish
  • 1 large tomato
  • 2 tablespoons thinly sliced jarred roasted yellow or red sweet peppers
  • 4 large eggs
  • Salt and freshly ground black pepper

Make It

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place the pizza crust on top.

2. In a small bowl, combine the cheeses and basil. Spread the cheese mixture evenly over the crust. Trim the ends of the tomato; reserve for another use. Cut the tomato crosswise into 4 even slices. Cut out the seeds and ribs, leaving 4 rings of tomato. Arrange 1 tomato ring in each quarter of the crust. Place the peppers around the tomatoes. Crack an egg into each tomato ring.

3. Bake until the eggs are set and cooked through, about 20 minutes. Sprinkle with salt, pepper and basil. Cut into slices and serve.