Bruschetta Breakfast Pizza
Topping:
1 1/2 cups seeded chopped tomato
1/4 cup sliced green onion
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
Egg Mixture:
1 tablespoon butter
6 eggs, well beaten
1/3 cup prepared Alfredo sauce
Pizza:
1 (10-ounce) (11-inch) thin prepared pizza crust
1/4 cup shredded Parmesan cheese
3 tablespoons chopped fresh basil leaves
Directions:
Heat oven to 425°F. Combine all topping ingredients in medium bowl; set aside.
Melt butter in 10-inch nonstick skillet; add eggs. Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, until set (2 to 3 minutes). Remove from heat; stir in Alfredo sauce.
Place pizza crust onto large ungreased baking sheet; top with egg mixture. Spoon tomato topping over eggs. Bake for 10 to 12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges. Serve immediately.
Melt butter in 10-inch nonstick skillet; add eggs. Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, until set (2 to 3 minutes). Remove from heat; stir in Alfredo sauce.
Place pizza crust onto large ungreased baking sheet; top with egg mixture. Spoon tomato topping over eggs. Bake for 10 to 12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges. Serve immediately.
Recipe shared from: http://www.landolakes.com/recipe/3134/bruschetta-breakfast-pizza