Scrambled Egg Pizza

 


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

  • Steps

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.

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