We go through at least three dozen eggs each week. For breakfast, lunch and dinner. Fried, poached and hard boiled. How many eggs do you go through each week?
Pizza isn’t just for lunch and dinner anymore. Breakfast pizza is easy to make and great for brunches, breakfasts and weekday mornings on the run. This scrambled egg pizza can be made ahead of time and reheated as needed.
1 pound pizza dough
1 tablespoon olive oil
3 scallions chopped
1 cup sliced grape tomatoes
1 cup cooked crumbled bacon
1 1/2 cups shredded Mozzarella Cheese
4 tablespoons water
4 basil leaves, sliced
2-4 tablespoons cornmeal
Just a few simple steps and breakfast is on the table.
Preheat oven to 425 degrees
Use a 16 oz pizza dough ball from the store or make pizza dough. Sprinkle cornmeal over pizza baking pan so that dough doesn’t stick to the pan.
Stretch pizza dough to fit pizza pan. Add 1 tablespoon olive oil spread over dough.
Spread Mozzarella Cheese, then add bacon, scallions, and tomatoes on top. Stir eggs with water in a bowl until mixed well and pour on top of other ingredients. Bake for 8-10 minutes until crust is crisp and eggs are thoroughly cooked.
Place cornmeal in a shaker container to apply gently and easily for a light even coating to the pan so the dough doesn’t stick.
Pizza dough should be at room temperature as it’s easier to spread out and rises evenly
A well-preheated oven bakes pizza better than one than one that just came to temperature.
*I was compensated by General Mills for this recipe, all opinions are my own. Those are priceless.