Sausage and Scrambled Egg Pizza

By jasonhewitt

Ingredients

• 1 (13.8 oz) can of refrigerated Pizza Dough
• 1 Pound Sausage
• 6 Large Eggs, Lightly Beaten
• 1/2 Tsp Pepper
• 1 16 oz jar of Salsa
• 1 8 oz package of Mexican four-cheese blend
• Sour Cream (Optional)

Preparation

Step 1

Preheat oven to 425 degrees.

Unroll pizza dough and press into a greased 15 X 10 inch jelly-roll pan. Bake 6 to 8 minutes and set aside.

Brown sausage and drain. Wipe skillet clean.
Whisk eggs and pepper. Cook over medium heat without stirring, until eggs are set on the bottom. Draw a spatula over the bottom to form large cooked curds. Continue cooking until eggs are thickened, but still moist. (Do not stir constantly.) Remove skillet from heat.
Spoon and spread salsa over partially baked crust. Top evenly with sausage, eggs, and cheese.

Bake for 12 minutes or until crust is lightly brown.

Serves 8
(Note: To “lighten it up” use all reduced fat ingredients.)