Scrambled Egg Pizza

Blogger Diane Schmidt of Createdby-Diane shows how this Scrambled Egg Pizza recipe could be a great breakfast for your game day crowd.

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Prep Time 5 min
Total Time 20 min
Servings 4

Ingredients

2: to 4 tablespoons cornmeal

1: can (13.8 oz) Pillsbury® refrigerated classic 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

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Directions

1 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.
2 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.