Breakfast Pizza

By Dglmedia

Tia Mowry's Breakfast Pizza Is Piled High With Bacon, Eggs, Potatoes and Parsley

Ingredients

• Extra-virgin olive oil
• Flour, for dusting
• 1 lb refrigerated pizza dough (or frozen, thawed), at room temperature
• 6 large eggs
• Kosher salt and freshly ground black pepper, to taste
• 1½ Tbsp butter
• 2 cups frozen potato tots, thawed and crumbled
• 1 cup shredded cheddar cheese
• 8 slices cooked bacon, chopped
• Chopped parsley (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 450°F. Drizzle a pizza pan or sheet pan generously with oil.

On a lightly floured surface, use clean fingertips to push down dough, creating dimples. Turn dough; lightly flour again. Pick up dough and gently stretch it to form an 11- to 13-inch round (depending on the size of your pan). Place on prepared pan. Bake 15–20 minutes or until edges and crust are golden brown.

Step 2

Meanwhile, in a medium bowl, whisk eggs, salt and pepper. In a 10-inch nonstick skillet over medium-low, melt butter. Add eggs. Watch for edges to just barely start to set. Use a heat-resistant silicone spatula to slowly stir eggs, from outside edge to middle to form large soft curds. Repeat, pausing in between to allow eggs to cook slightly, 2–3 minutes or just until eggs are set. Remove from heat.

Step 3

Remove parbaked crust from oven. Top with tots, using a fork to smash and spread evenly across crust. Top with scrambled eggs, cheese and bacon. Bake 5 minutes or until cheese has melted and bacon is sizzling. If desired, sprinkle with parsley.

KITCHEN COUNTER
Makes 1 (14-inch) pizza.