Rustic Mediterranean Baked Egg Pan Pizza

Rustic Mediterranean Baked Egg Pan Pizza ingredients

• 13.8 oz refrigerated pizza dough
• 4 tbsp olive oil
• 2 cloves garlic
• 14 oz extra-firm tofu
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 medium yellow bell pepper
• 1/2 medium orange bell pepper
• 1 cup cherry tomatoes
• 4 large eggs
• 1 cup shredded mozzarella cheese
• 1/4 cup Kalamata olives
• 2 tbsp fresh parsley

How to make Rustic Mediterranean Baked Egg Pan Pizza

1. Preheat your oven to 400°F (200°C). Pour 2 tablespoons of olive oil into a 10-inch cast iron skillet or an equivalent round oven-safe pan, ensuring the bottom and sides are well coated. If using a thinner pan, a light dusting of cornmeal can help prevent sticking.
2. Carefully unroll the refrigerated pizza dough and press it evenly into the bottom and slightly up the sides of the prepared skillet. Create a small rim around the edge of the dough.
3. Press the extra-firm tofu between paper towels to remove excess moisture, then crumble it into a bowl. Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the tofu and mix well.
4. Heat 1 tablespoon of olive oil in a separate non-stick pan over medium heat. Mince the 2 garlic cloves and add them to the pan, sautéing for 30 seconds until fragrant. Add the seasoned tofu crumble and cook for 5-7 minutes, stirring occasionally, until it's lightly golden.
5. Evenly brush the pizza dough in the skillet with the remaining 1 tablespoon of olive oil. Scatter the cooked tofu crumble over the dough. Thinly slice the yellow and orange bell peppers and halve the cherry tomatoes. Arrange these vegetables over the tofu.
6. Sprinkle the 1 cup of shredded mozzarella cheese and 1/4 cup of sliced Kalamata olives evenly over the pizza toppings.
7. Using the back of a spoon, gently create 4 small indentations (wells) in the toppings, spaced evenly apart. Carefully crack one large egg into each well, ensuring the yolk remains intact.
8. Bake the pan pizza for 18-22 minutes, or until the crust is golden brown, the egg whites are fully set (yolks can remain slightly runny or jammy as preferred), and the cheese is melted and bubbly.
9. Carefully remove the skillet from the oven. Let the pizza rest for 5 minutes before slicing into 4 equal wedges. Garnish with chopped fresh parsley and serve hot.

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