HAM AND EGG BISCUIT PIZZAS

HAM AND EGG BISCUIT PIZZAS
HAM AND EGG BISCUIT PIZZAS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pizza:

  • 3

    red green, or yellow bell peppers, cut into thin strips

  • 1

    onion, sliced thin

  • 1 1/2

    tblsp unsalted butter

  • 1

    cup finely diced cooked ham

  • 2

    cups grated Monterey Jack

  • 6

    large eggs

  • 1/2

    cup plus 2 tblsp milk

  • watercress sprigs for garnish

  • Dough:

  • 2

    cups flour

  • 2

    tsp baking powder

  • 1

    tsp salt

  • 1

    stick cold unsalted butter, cut into bits

Directions

In large skillet cook the peppers and onion in the butter over moderate heat, stirring, until the vegetables are softened, stir in the ham, and remove the skillet from heat. In a bowl whisk together the flour, the baking powder, and salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it just forms a dough. Gather the dough into a ball, on a lightly floured surface knead it gently 6 times, and cut it into 6 equal pieces. Roll each piece into a 7 inch round, form a ½ inch high rim on each round by turning in the edge of the dough and pinching it until the shell measures 5 inches, transfer the shells to a buttered large baking sheet. Divide the cheese among the shells and top with bell pepper mixture, making a well in the center. Crack and drop an egg carefully into the well of each shell. Bake the pizzas in the middle of a preheated 425 oven for 12-15 min, or until the egg yolks are set, and garnish them with watercress.

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