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Brunch Pizza With Herb Scrambled Eggs

Brunch Pizza With Herb Scrambled Eggs
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Prep Time: 20 min Serves: 4
Cooking Time: 25 min Yield: 4 large slices
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Pizza for brunch? Absolutely! Or have it for breakfast, lunch or dinner. It’s basically like eating scrambled eggs and toast — just in a much more intriguing form. This pizza is definitely one of the most innovative ways to enjoy high-quality protein for breakfast.

Ingredients

Directions

1. Place a stick-resistant large baking sheet, pizza pan or pizza stone in 500°F oven to preheat.

2. Meanwhile, thinly slice scallions, separating white and green parts. in a large bowl, whisk together eggs, almond milk, and salt. Heat 1 tablespoon of the oil in a large stick-resistant skillet over medium. Add tomatoes and white part of the scallions and sauté until tomatoes are heated through, about 5 minutes. Add the egg mixture, green part of the scallions, and tarragon (or basil), and cook while gently stirring until slightly runny scrambled eggs form, about 2 1/2 minutes. Transfer to a separate, clean, non-heated skillet; set aside.

3. Lightly flour a clean kitchen surface. Shape dough with a rolling pin into a 12-inch round crust. Fold and press in edges to create an 11-inch crust with thicker rims.

4. Carefully transfer the prepared dough to the preheated baking sheet. (Hint: Gently fold dough in half, then unfold onto the baking sheet.) Quickly brush with the remaining 1 tablespoon oil. Poke the crust several times with fork tines.

5. Bake crust 10 minutes. Evenly top with the slightly runny egg mixture and bake until eggs are firm and crust is crisp and brown, about 7 more minutes.

6. Adjust seasoning, slice into 4 pieces, and serve.

PC: Jackie Newgent

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