Breakfast & Brunch
Scrambled Egg Pizza
Description
Why eat leftover pizza for breakfast when you can have ours fresh, with scrambled eggs, bacon and tomatoes, all atop a Pillsbury classic pizza crust. Best of all? It's ready to eat in only 20 minutes!
Ingredients:
- 2 to 4 tablespoons cornmeal
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 1 cup cooked real bacon pieces (from a jar or package)
- 1 cup sliced grape tomatoes
- 3 scallions, chopped
- 4 Land O’ Lakes® organic all-natural eggs
- 1/4 cup water
- 4 fresh basil leaves, sliced
Directions:
- Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
- Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.
