There are certain things that I keep on meaning to make in my kitchen, but just haven't yet. Those include short ribs, bread baked in my new Le Creuset, Hasselback potatoes, etc, etc.

Recently, I finally crossed something off of my list: breakfast pizza.

What makes this pizza a breakfast pizza? Well, I think it's the egg. But you can obviously eat this pizza for breakfast, brunch, lunch or dinner. This is really not a recipe exactly, but just a combination of ingredients and ideas.

Note that there are no exact measurements in this recipe: I pretty much eyeball mine. You will most likely need 1-2 cups of tomato sauce, 1-2 cups cheese, 1 can artichoke hearts and 1-2 cups arugula...it all depends on how much you like each ingredient.

Serves 4

• 1 Boboli pizza
• roasted garlic tomato sauce
• shredded Monterey cheese
• fresh arugula
• artichoke hearts
• salt & pepper
• eggs

1. Preheat the oven to 350.
2. Spread tomato sauce on the pizza crust. Top with cheese, arugula, more cheese and then make a border with artichoke hearts. Season with salt and pepper. {Note you want to make the border of artichoke hearts around the pizza crust and dividing the pizza into 4 quadrants.}
3. Drop an egg into each quadrant of the pizza.
4. Bake the pizza for 15-25 minutes depending on how well you want the egg yolk to be.