Scrambled Egg Pizza
PReP: 15 min.Bake: 20 min. SeRVINGS: 8
1 12-inch pizza dough or pizza crust*2 tomatoes, thinly sliced3 Johnsonville
Original Breakfast Sausage Links1 ½ cups Kraft
Shredded Low-MoisturePart-Skim Mozzarella2 tablespoons fresh parsley, chopped1 teaspoon oregano4 Eggland’s Best
Eggs (large)½ cup Del Monte
Prht ovn to 400°F; prpr pizz dough ccording to pcg instructions (if you r using rfrigrtdor lrdy-bd pizz dough, you my nd to pr-b). If using frsh dough, roll dough out on pizz pn.Slic tomto into thin slics nd st sid.Rmov csing from susg lins nd crumbl. Coo in lrg sillt ovr mdium-high ht untilthoroughly cood, pproximtly 5-8 minuts. Rmov whn cood nd drin.Bt ggs until fluffy nd coo in th sm sillt ovr mdium ht, stirring constntly. Whn ggs r st,rmov nd st sid. To prpr pizz, sprd tomto suc vnly ovr pizz dough, lyr with susg nd scrmbld ggs.Plc tomto slics round pizz, nd sprd chs ovr tomto slics vnly. Sprinl prsly nd orgnoovr th chs, nd b for 10-15 minuts or until crust is goldn brown.
* You can find pre-made fresh pizza dough in your grocer’s refrigerated food section, or at your local pizza shop.