This is the part where I tell you an embarrassing story before someone else does.
There’s a rumor going around that I once ate a whole entire pizza, refusing any to my friends.
The real story goes something like this: It was the night before the Super Bowl, which, as you know, was hosted here. There was a big party downtown and after probably a few too many drinks, we made it home and I decided we could all use a pizza. I threw a frozen Udi’s in the oven (not that big guys, not that big) and when it was all ready, I took it out, cut it and told everyone to come and get it.
Well guess what? No one did. I was munching while everyone else was either passed out or, um, well, getting sick (how do you say throwing up while still keeping people interested in the delicious recipe at the end of all this nonsense? I’m sorry I’m awful). I looked down all of a sudden and realized I had eaten almost the whole thing. What? How did that happen? I offered up the last two pieces, got zero response and decided two pieces of leftover pizza is dumb. I did what needed to be done, that’s all. I ate the whole pizza. But with plenty of offers to my friends.
So there you have it, the true, albeit still very embarrassing, story of the time I ate a whole pizza (did I tell you it was a not-that-big, plain, little gluten free thing? Because it was). So what was the point of this story other than to publicly remind myself to never drink and eat, go to the gym more and eat salads for the next week? I love pizza. I love it. It’s up there with mac & cheese, creme brulee and tacos.
You heard that right folks, I love pizza as much as I love tacos. So, once again, I did what needed to be done and brought pizza to brunch—just in time for Easter too, because this is going to rock y’all’s Easter brunch worlds. Plus, with kale surrounding that soft egg like a crispy, garlicky nest, it’s basically like one of those salads I need to be eating. Right? Bueller?
- 1 personal-sized prepared pizza crust (I use either the Whole Foods or Sprouts Gluten Free Pizza Crust found in the refrigerated section of the produce aisle)
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ½ cup curly kale, torn, stem removed
- ½ cup shredded mozzarella cheese
- 1 ounce prosciutto, sliced into bite-sized pieces
- 1 egg
- Preheat the oven to 475 degrees with a pizza stone on the middle rack (otherwise you can use a cookie sheet).
- Wash and thoroughly dry the torn kale. Mix it with the olive oil and garlic powder to coat.
- Top the pizza crust with the cheese, then place the kale in a donut shape on top of the cheese (you're creating the nest the egg will sit in, so leave a nice hole in the middle where the egg will go) and the prosciutto on top of the kale.
- Bake for about 7 minutes, then crack the egg into the hole you've created and cook for another 7 minutes until the egg is set, but soft and the crust is crispy. (Check the directions on your pizza crust and adjust accordingly, just make sure your egg has about 7 minutes to bake.)