Scrambled Egg Pizza

 

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

• 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.