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 eggs...so 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 http://lifefromscratch.com/
Life From Scratch at the Macungie Farmers' Market in September 2017

October Farmers’ Market Schedule

Hi Everyone!  I will be making my rounds at the farmers’ markets again this month – preparing recipes using food from the local vendors at the markets.  You can try a free sample of the food, grab a copy of the recipe, and shop for fresh ingredients.  If you live in the Lehigh Valley area, come on out and say “Hi!” and support our local farmers!


Here is my October schedule:


Also new this month…we finally have a Facebook page!  As Joe puts it, “Watch out…LFS is storming into the 21st century!”  Check it out and “like” our new page!


Here is a sneak peek at one of the delicious fall recipes that I will be making at the markets this month – Curried Carrot Soup.  This is my favorite time of year for seasonal cooking and eating (and drinking…hello ‘pumpkin spice’ anything!  Case in point below…). 


pumpkin coffee stout...mmm...I love fall flavors!


You can find all of my recipes in the Fall section of our new Farmers’ Market page of the website.  Hope to see you at the market!


Curried Carrot Soup
  1. 1 tablespoon extra-virgin olive oil
  2. 2 tablespoons butter
  3. 1 medium onion, chopped
  4. 1 ½ pounds carrots, peeled and cut into 1-inch pieces
  5. 6 cups chicken stock
  6. 1 ½ tablespoons curry powder
  7. ¼ teaspoon ground cayenne pepper
  8. 1 teaspoon coarse salt
  9. 1 cup sour cream or plain yogurt
  10. ¼ cup fresh chives, chopped
  1. Heat olive oil and butter in a large pot over medium-high heat. Sauté onions and carrots for 5 minutes. Add 4 cups of the chicken stock, the curry, cayenne, and salt. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
  2. Using an immersion blender, blend soup in pot until smooth and carrots are fully pureed. If the soup is too thick, add remaining chicken stock to achieve desired consistency.
  3. For garnish, place sour cream or yogurt in a small plastic bag and cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squeeze thin swirls of sour cream or yogurt on top of the soup. Sprinkle chopped chives on top and serve. Enjoy!
  1. Makes: 6-8 servings
Life From Scratch http://lifefromscratch.com/