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.

  • 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
  • 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.

Expert Tips

To spread cornmeal easily and evenly in pan, use a shaker container.

To press out refrigerated pizza crust easily, let dough come to room temperature first, about 30 minutes.

For fluffier baked eggs, let them come to room temperature before using.