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
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.
Tips
Older eggs peel more easily than fresh eggs. Use eggs 1 week old or more for hard cooking.
Tips: Kid-friendly Ideas
A fun, nutritious twist for the young or young at heart. Serve your egg salad in hollowed out cucumber 'boats'. Garnish with bell pepper triangle 'sails' on toothpicks!
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