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Green Eggs & Ham Pizza Recipe

Green eggs and ham is realized in this simple and sensational pizza brushed with homemade kale pesto, carpaccio-thin slices of ham, a sprinkle of cheese, and topped with a perfect undercooked egg!

Recipe courtesy of Priscilla Willis from

Servings: 3

Active time: 10 minutes

Total time:

Kale Pesto


  • 3/4 c blanched kale
  • 2 large garlic cloves, crushed (approx. 1 Tbsp)
  • 1/4 c toasted pine nuts
  • 1 Tbsp Meyer lemon juice
  • 1/3 c olive oil


Combine kale, garlic, pine nuts, and lemon juice in a mini food processor or blender. Slowly add olive oil and pulse until fully incorporated and mixture is the texture that you prefer.


  • homemade or purchased pizza dough or focaccia
  • 1/2 c kale pesto
  • 1/4 lb thinly sliced low sodium Black Forest ham
  • 1/4 c grated Parmesan cheese
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  1. Preheat oven to 450°F.
  2. Spread cornmeal on a pastry board or cutting board and, using a rolling pin, roll out pizza dough into 3 individual sized pizzas, approximately 8" in diameter. If using store-bought focaccia, heat a skillet over med heat, brown the bottom of the focaccia for a minute. Then brush the top with olive oil and flip it to brown the top.
  3. Spread 2 tablespoons kale pesto on top of each pizza. Add two pieces of ham and scrunch them up to form an indention for the egg in the middle. Sprinkle with 2 tablespoons Parmesan cheese. Crack the egg into a bowl or teacup and slowly place in the middle of the pizza.
  4. Bake in the oven for about 7 minutes. Every oven is different, so check after 7 minutes and bake for a few more minutes until the egg is done to your liking.


I often make my own pizza dough using this recipe from Marcella Hazan. For this quick and easy meal I purchased Mediterranean garlic and cheese focaccia (low-calorie, handmade, no preservatives) from Kermanig Bakery at a Costco "Road Show". They come in packages of 3 and are the perfect size for individual pizzas.


Nutrition Facts

Serving Size (1 8" pizza)
Total Servings 3

Amount Per Serving:

Nutrition Category Amount
Calories 790
Calories from Fat 410
Total Fat 46g (71% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 1460mg (61% DV)
68g (23% DV)
Dietary Fiber 3g (12% DV)
Sugars 9g
Protein 29g
Vitamin A 2%
Vitamin C 40%
Calcium 15%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.