homemade Potato, Kale, and Egg Pizza

Potato, Kale and Egg Pizza

As I’ve shared in the past, one of our family food traditions is to have a Friday night pizza dinner each week.  Whenever possible, I make homemade dough in the bread machine and we are able to eat homemade pizza.  I have a whole section in my recipe binder dedicated to pizza recipes and I usually pick from the tried and true recipes that I know we love.  But every once in a while, I get creative and daring and try out something new! 


A couple of weeks ago, I put together this Potato, Kale, and Egg Pizza and really loved the way it turned out.  So I figured I would share the love and share the recipe!  We picked up the kale and potatoes from our CSA and the eggs are from a neighbor who raises free-range chickens for eggs.   


kale, potatoes, and eggs - oh my!


If you’ve never cracked an egg over your pizza before, you are missing out!  Don’t be nervous about trying it…I promise it will be delicious!  As I mention in the recipe, just crack the egg shell in half and try to gently pour the egg out on top of your unbaked pizza.  By the time your pizza is done baking, the egg will be cooked similar to a sunny-side up breakfast egg – with a completely cooked white part and a yolk that runs when you poke it with your fork.  It doesn’t get any better than that.


slicing up our homemade potato, kale, and egg pizza


And while we’re on the topic of eggs, did you know that an egg that comes from a free-range, organically grass-fed chicken provides our bodies with an extra serving of “good” fat?  Yep.  Omega-3s are known as the “good” fats while omega-6s are known as the “bad” fats in our diet.  You can find omega-3s in healthy foods, such as flax seeds, eggs, some fish oils, pumpkin seeds, chia seeds, grass-fed meats, wild fish, and certain nuts.  But what is most important for our bodies to function properly is maintaining the right balance or ratio of omega-3 and omega-6 fats in our diet.  Research varies on what this appropriate ratio should be but in general you should keep it between 1:1 and 4:1 of omega-6 to omega-3.  This is because the omega-6s tend to cause inflammation in our bodies while the omega-3s will reduce it. 



Our first two exciting!!!


Now get this…the ratio of omega-6s to omega-3s in a grass-fed egg is 1:3. So it actually helps your body bulk up on the “good” fats to counteract any “bad” fats that you may have eaten through other food sources.  Also, the essential fatty acids in eggs are far more bioavailable than from oils.  So, our body can more easily absorb the good stuff.  Bonus!


However…and this is important…a typical egg that you would buy in the grocery store (i.e. NOT the organic, free-range, grass-fed eggs) has a ratio of 20:1.  !!!  As you can probably tell, that 20 is on the wrong side of the ratio.  That means you are getting 20 times the “bad” fat as compared to the “good” fat when you eat a conventional egg from the grocery store.  That is because the chickens that produce those eggs are not being fed a healthy source of food and, unfortunately, that shows up in the eggs that they produce.  So it certainly pays to be careful about where your eggs come from.


enjoying a slice of potato, kale, and egg pizza - yum!


Okay, that’s it for my preaching today.  I hope that you enjoy your Friday and that you try out this new pizza recipe with your daily dose of omega-3s on top!


Potato, Kale, and Egg Pizza
  1. Pizza dough
  2. 1 cup pizza sauce
  3. ½ bunch kale, stems removed and finely chopped
  4. 1 or 2 small potatoes, thinly sliced
  5. ½ small red onion, thinly sliced
  6. 1 cup shredded cheddar cheese
  7. 2 or 3 eggs
  8. salt and pepper, to taste
  1. At least a half hour before baking, place a baking stone in the oven and preheat to 450°F.
  2. Roll out your pizza dough to desired shape and size. Poke dough with a fork in several places. Prebake dough for 3 minutes on the hot baking stone. Remove from oven.
  3. Top prebaked crust with pizza sauce, then chopped kale, then sliced potatoes, then red onion and shredded cheese. Carefully crack each egg shell in half and gently pour the raw egg on top of the pizza toppings. The egg yolk should stay intact and the white of the egg should only run slightly. Sprinkle salt and pepper on top of everything.
  4. Bake pizza for 7-10 minutes (if using a baking stone), or until crust is done and eggs are set. Enjoy!
  1. Makes: 1 pizza
Life From Scratch
Veggie Tuna Noodle Cassrole after our family of 5 finished our weeknight dinner

Weekday Dinner: Veggie Tuna Noodle Casserole

In our family, this is not only a back-to-school time of year but also a sports-and-activities-taking-over-our-calendar time of year 🙂  I’m sure a lot of you can relate.  Between flag football practices for all three boys, PREP classes at our church, chess club at the library and afterschool activities, our weekday evenings are usually pretty full.  And none of these activities seem to allow time for a family dinner.  Sigh.  But…we do what we’ve got to do to make this work.  And that means planning ahead for our weekly meals and making use of the slow cooker as much as possible.  I also try to choose meals that can be fully or partially prepped ahead of time so that there’s not much left to do at dinner time to get a meal on the table. 


This is a kid-friendly, healthy and delicious meal that I made yesterday while the kids were at school and then popped it in the oven a half hour before dinner time so that we could still enjoy a warm, nutritious meal even when we were running around all afternoon.  As we were eating dinner, Joe shared his fond memories of tuna noodle casserole night when he was growing up – complete with crumbled potato chips on top.  There were definitely some benefits to growing up in the late 80s and early 90s!  When convenience foods and packaged foods were at their height and we hadn’t yet figured out that there might be a downside to all those additives and preservatives.  Ah, the good ol’ days!


The idea of a tuna noodle casserole has withstood the test of time because it is a crowd pleaser that can be prepared without too much trouble.  And while I’m sure that the potato chips were a big hit (and would be with my kids, too), this homemade version of the timeless classic does not include any cream of mushroom soup from a can or potato chips from a bag.  And it still tastes good like comfort food should!  In fact, it was such a big hit that some of us had three servings and we almost finished the entire 9×13″ dish in one sitting!  


You could personalize this recipe or make it seasonal by using any veggies that you have on hand.  I added the tomatoes because they were sitting on my counter (from our CSA) and the peas because it’s one of the kids’ favorite vegetables.  Make it your own by trying out a new veggie combination!



Veggie Tuna Noodle Casserole
  1. 1 lb noodles or your choice (elbow macaroni, bow-tie pasta, etc)
  2. ½ cup bread crumbs
  3. 2 tablespoons butter, melted
  4. 2 cups celery, chopped
  5. ½ cup onion, chopped
  6. 4 tablespoons butter
  7. ½ cup wheat flour
  8. 1 teaspoon dry mustard
  9. 2 cups milk
  10. 2 cups chicken broth
  11. 4 6-oz cans tuna, drained and broken into chunks
  12. 3 ripe tomatoes, chopped
  13. 2 cups frozen peas
  1. Cook noodles according to package directions. Drain, rinse (to avoid sticking), and set aside.
  2. Meanwhile, combine bread crumbs and 2 tablespoons melted butter; set aside.
  3. Preheat oven to 375°F (if cooking right away).
  4. For sauce, melt 4 tablespoons butter in a medium saucepan (at least 3 quart-size) over medium heat. Sauté celery and onion until tender. Sprinkle flour and dry mustard on top of veggies, let sit for 30 seconds, and then stir into mixture. Increase heat to medium-high and slowly add milk and chicken broth while stirring constantly. Continue to cook and stir constantly until mixture is slightly thickened and bubbly.
  5. Grease a 9x13” casserole dish with butter. Combine noodles, tuna, fresh or frozen veggies, and sauce in the casserole dish. Sprinkle with bread crumb mixture.
  6. Bake, uncovered, for 30 minutes or until bubbly and just starting to brown on top.
  1. I made this recipe gluten-free by substituting rice pasta for the noodles, oat flour for the flour, and using bread crumbs made with corn meal (although next time I would probably use the rice-based GF bread crumbs to stay consistent).
  2. Serves: 8 (normally!)
Life From Scratch