Quick Pizza Niçoise

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

nutritional info

Nutritional Information

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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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To tell if an egg is raw or hard cooked, spin it. If the egg spins easily, it's hard cooked but if it wobbles, it's raw.