Dutch Baby Pesto Breakfast Pizza

Ingredients

For the Dutch Baby:

• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 8 large eggs
• ¾ cup whole milk
• ¼ cup finely chopped fresh herbs (chives, parsley, tarragon, or a mix)
• 6 tablespoons unsalted butter

For the Toppings:

• ⅓ cup pesto sauce
• 4 ounces burrata cheese, cut into large rounds
• ½ pound thick asparagus, shaved
• 2 ounces thinly sliced pancetta
• 2-3 large eggs
• Radish sprouts or microgreens for garnish

For the Pesto:

• 2 cups packed chopped fresh basil leaves
• 2 cloves garlic, chopped
• ¼ cup pine nuts
• ½ cup olive oil, plus more if needed
• ⅓ cup grated parmesan cheese
• Kosher salt to taste

Instructions

1. Make the Pesto:

   • In a food processor, blend basil, garlic, and pine nuts until coarsely chopped.
   • Add olive oil and process until smooth.
   • Mix in parmesan cheese and salt to taste. Adjust olive oil if needed. Set aside.

2. Preheat the Oven:

   • Set your oven to 425°F (220°C).

3. Prepare the Dutch Baby Batter:

   • In a large bowl, whisk together flour, salt, and pepper.
   • In another bowl, whisk eggs and milk, then combine with the dry ingredients.
   • Stir in the chopped herbs.

4. Cook the Dutch Baby:

   • Heat butter in a 12-inch cast iron skillet over medium-high heat until it starts to brown slightly.
   • Swirl the skillet to coat it with butter, then pour in the batter.
   • Bake for 20-25 minutes, until puffy and golden.

5. Add Toppings:

   • Remove the Dutch Baby from the oven, let it fall, then spread the pesto over it.
   • Arrange burrata cheese on top, then add shaved asparagus and pancetta.
   • Make small nests in the asparagus and pancetta and crack eggs into them.

6. Finish Baking:

   • Return the skillet to the oven and bake for about 15 minutes, or until the egg whites are set.

7. Serve:

   • Garnish with radish sprouts or microgreens and serve warm.

Enjoy your delightful and savory Dutch Baby!