BREAKFAST PIZZA
Yield Portion Size
1 pkg (13.8 oz each) |
Refrigerated pizza dough
|
4 |
Eggs
|
2 tbsp |
Whole milk
|
1/2 tsp |
Salt
|
1/4 tsp |
Black pepper
|
2 tbsp |
Butter
|
1/4 cup | |
1/4 cup |
Shredded mozzarella cheese
|
2 tbsp |
Grated Parmesan cheese
|
4 slices |
Cooked bacon, chopped
|
2 tbsp |
Parsley
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 82 mg | 8% |
Carbohydrate | 33 g | 11% |
Cholesterol | 142 mg | 47% |
Total Fat | 12 g | 18% |
Iron | 2 mg | 13% |
Potassium | 65 mg | 0% |
Calories | 286 kcal | 14% |
Sodium | 882 mg | 37% |
Protein | 12 g | 24% |
Polyunsaturated Fat | 1 g | 3% |
Saturated Fat | 5 g | 26% |
Sugars | 5 g | 1% |
Vitamin C | 2 mg | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat the oven to 375°F and lightly grease a baking sheet.
-
Step 2
Unroll the pizza dough and stretch it into a thin rectangle on the prepared baking sheet. Bake for 8 minutes or until lightly golden.
-
Step 3
In a small bowl, whisk the eggs with the milk and season with salt and pepper.
-
Step 4
In a medium skillet over medium-high heat, melt the butter and cook the egg mixture, stirring occasionally, until scrambled, about 5 minutes.
-
Step 5
Spread the marinara sauce evenly over the partially baked pizza crust, leaving a 1/2-inch border around the edges. Sprinkle both cheeses over the sauce. Top with the scrambled eggs, bacon and sausage.
-
Step 6
Return pizza to the oven and bake for another 10 minutes or until the cheese is melted and bubbly.
-
Step 7
Sprinkle parsley over the pizza and cut into 6 slices.
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