Savory Breakfast Pizza

By pamdabear3383

Ingredients

• 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
• 1/3 cup basil pesto
• 10 slices thick-sliced smoked-style bacon, crisply cooked
• 5 slices (1/8 inch) provolone cheese, 4 1/2 inches in diameter (3 1/2 oz)
• 1 1/2 cups diced seeded tomatoes (about 2 medium)
• Dash salt
• Dash pepper
• 6 EGGLAND’S BEST eggs

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pizza crust dough onto cookie sheet; press into 13x10-inch rectangle. Form 1/2-inch rim on each side.

2. Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size. Sprinkle center of each section with salt and pepper. Carefully crack open each egg and drop into center of 1 section.

3. Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter.

Nutritional Info: 1 Serving: Calories 440 (Calories from Fat 210); Total Fat 23g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 205mg; Sodium 1120mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 6g); Protein 22g