Ever since I can remember, I’ve LOVED eating pizza for breakfast, but it’s not exactly something I’d actually serve to GUESTS of our Lancaster Bed and Breakfast… that is until now! This recipe is as easy to make as it is delicious. It’s best with fresh ingredients, but just like any pizza recipe, you can play with it to use whatever delicious ingredients you have on hand.
Serves 8 – 12
1 Roll of Pillsbury Pizza Crust (I prefer the thin crust)
1 cup fresh pesto
1 1/2 cup chopped tomatoes
1 tbsp olive oil
1/4 cup heavy cream
4 tbsp unsalted butter
1 cup Mozzarella Cheese
1/2 cup fresh basil, divided
salt & pepper to taste
Step One – Prepare for Assembly:
Pre-heat your oven to 400 degrees. Spray a cookie sheet with non-stick spray and unroll the pizza dough onto the sheet, spreading it with your fingers so it reaches the sides.
Bake the dough for 6 minutes, or until it just starts to become golden brown. Remove from the oven and allow to cool.
Once cool, cut the crust into rectangular slices as you would a pizza, typically 8-12 slices.While your crust is baking, toss together your chopped tomatoes with the olive oil and a dash of salt and pepper, set aside.
Next you prepare the scrambled eggs: Whisk together eggs, heavy cream, 1 tbsp of chopped fresh basil and a dash of salt & pepper.
Melt butter in a large non-stick skillet. When the butter in the pan is hot and bubbling (but not brown), pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set, then use a spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
Step Two: Assemble and Bake:
Reduce your oven temp to 375 degrees
Arrange your pizza crust on a cookie sheet that’s been sprayed with non-stick spray.
Spread 1 Tbsp of fresh pesto over each slice
Next add a layer of scrambled eggs, sprinkle the eggs with your chopped tomatoes, and finally, top with Mozzarella cheese.