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Fire up your broiler for this colorful sheet pan meal!

I picked up a beautiful loaf of rosemary ciabatta and felt like pizza-fying it. At first I had a more traditional pizza in mind - something with tomato sauce and mozzarella... but then I decided to clean out my produce drawer and this happened!

I like keeping bags of mini bell peppers in the fridge. They're so versatile and they're super easy to pop under the broiler for to add that sweet, roasted pepper punch to any meal.

I also had some corn that I wanted to use up. I actually roasted 4 ears, even though I only needed 2 here, so I'd have extra charred corn to use in other dishes later on. What can I say? I'm originally from Indiana and just loooove me some corn. And charring it under the broiler or on the grill is a great way to get more flavor out of corn that isn't quite at its ideal ripeness.

I also had a bunch of scallions that I got from my day with Mike's Organic Delivery, and I absolutely love how crispy they get when they're grilled or broiled. They may look burnt, but they're so.flipping.delicious.

This meal was fun for several reasons. For one, I mean, just look at those colors!

Secondly, this was all prepared on one sheet pan. I didn't have to wash a bunch of pots and pans - I just cooked the everything in quick shifts while assembling.

I even had the crazy idea of frying the eggs right on the sheet pan under the broiler. I figured I didn't need to bother dirtying up a frying pan when I had a pan already in use that had a layer of oil on it, so I just cracked the eggs on it, popped it back into the oven and kept an eye on 'em until the whites were set.

And it worked out beautifully! I mean, come on, just look at those runny yolks!

This would be a great appetizer, cut up into several smaller pieces. Just make sure that each serving gets some of that runny egg yolk action.

The salty shaved parmesan was the perfect finish for this dish. It was a bit messy to eat, but totally worth it.

Feel free to use whatever combo of veggies you have on hand. And maybe try roasting something you've never tried before!

📖 Recipe

Charred Veggie Ciabatta Pizza with Crispy Fried Eggs + Parmesan

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Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 Servings 1x
Category: Main Dish
Method: Oven
Cuisine: Italian

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Description

Fire up your broiler for this colorful sheet pan meal!

Instructions

Preheat broiler to high.
Place corn, bell peppers and green onions on a sheet tray, drizzle with ¼ cup olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat well and arrange into a single layer.
Broil veggies for 5 minutes, flip them over, and broil for another 3-5 minutes, until the veggies are nicely charred. Keep an eye on the broiler - you may need to pull the green onions out before the other veggies if they start cooking too quickly. Remove the cooked veggies to a cutting board to cool slightly.
On the same sheet pan, place the ciabatta, cut sides up. Brush each half with a little more olive oil, and broil until the bread is nicely toasted. Remove bread from the oven and when it's cool enough to handle, rub the cut end of the garlic clove over the toasted side of the bread. Remove from the sheet pan and place on a serving tray.
Crack the eggs right onto the hot sheet pan (there should still be a coating of oil on the pan, but feel free to add a little if not). Season with remaining ½ teaspoon salt and ¼ teaspoon pepper and place the whole pan back under the broiler. Let them cook until the whites are set, about 2-3 minutes.
Cut the kernels off of the corn cobs, slice the bell peppers into rings and cut the green onions into 2- to 3-inch lengths, discarding the root ends.
To assemble the pizzas, divide the charred veggies between each piece of bread. Use a spatula to remove the fried eggs from the sheet tray and place right on top of the veggies. Top with shaved Parmesan. Enjoy!