1. Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. Place 2 flatbreads on each prepared pan; bake 5 minutes or until lightly toasted.
2. Transfer pizza sauce to small zip-top plastic bag; snip bottom corner with kitchen scissors. Spread pesto over flatbreads; crack 2 eggs on upper half of each flatbread to create "eyes." Arrange olives over top of each flatbread to create "hair"; arrange mushrooms on bottom half of each flatbread to create "bolts." Pipe pizza sauce on each flatbread to create a "mouth" and "stitches"; bake 10 minutes or until flatbreads are crisp, egg whites are cooked through and yolks are slightly soft.
3. Arrange reserved olives over egg "eyes" to create "pupils."
- 28 g Total fat
- 6 g Saturated fat
- 373 mg Cholesterol
- 884 mg Sodium
- 28 g Carobydrates
- 10 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 24 g Protein
Shop Ingredients
Nutritional Information
- 28 g Total fat
- 6 g Saturated fat
- 373 mg Cholesterol
- 884 mg Sodium
- 28 g Carobydrates
- 10 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 24 g Protein
Directions
1. Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. Place 2 flatbreads on each prepared pan; bake 5 minutes or until lightly toasted.
2. Transfer pizza sauce to small zip-top plastic bag; snip bottom corner with kitchen scissors. Spread pesto over flatbreads; crack 2 eggs on upper half of each flatbread to create "eyes." Arrange olives over top of each flatbread to create "hair"; arrange mushrooms on bottom half of each flatbread to create "bolts." Pipe pizza sauce on each flatbread to create a "mouth" and "stitches"; bake 10 minutes or until flatbreads are crisp, egg whites are cooked through and yolks are slightly soft.
3. Arrange reserved olives over egg "eyes" to create "pupils."