Bake-Off® Contest 45, 2012
Vista, California

Panko-Topped Curried Eggs Breakfast Pizza

Start your day with pizza! Breakfast pizza has all the flavors of classic breakfast with a few new flavor twists.

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  • prep time 50 min
  • total time 60 min
  • ingredients 16
  • servings 8
 

Ingredients

8
eggs, hard cooked, peeled, chopped
4
oz (half of 8-oz package) cream cheese, softened
1/2
cup grated Parmesan cheese
2
tablespoons lemon juice
1
teaspoon ground black pepper
1
teaspoon curry powder
1/2
teaspoon salt
1/4
cup Crisco® 100% Extra Virgin Olive Oil
2
tablespoons refrigerated basil pesto
1
can Pillsbury® refrigerated thin pizza crust
1 1/2
cups Progresso® Italian style panko bread crumbs
1/4
cup chopped walnuts
1/4
cup unsalted or salted butter, melted

Garnish, if desired

1/4
cup finely chopped green onions
4
cherry tomatoes, cut in half
8
sprigs of fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In medium bowl, combine eggs, cream cheese, Parmesan cheese, lemon juice, pepper, curry powder and salt. Using fork, mash all ingredients until well mixed. Cover; refrigerate.
  • 2 In small bowl, beat olive oil and pesto with wire whisk until blended. Brush 1 tablespoon of the pesto mixture onto 15x10-inch pan with sides. Gently unroll pizza crust dough in pan without stretching it; brush remaining pesto mixture over dough.
  • 3 Bake 5 to 8 minutes or until dough is set and puffed. Cool 5 minutes. Meanwhile, in small bowl, stir together bread crumbs, walnuts and butter.
  • 4 Spoon and spread egg mixture over pizza; sprinkle with bread crumb mixture.
  • 5 Bake 5 to 7 minutes or until bread crumbs are golden brown. To serve, cut into 8 squares. Top each serving with green onions, tomato half and sprig of parsley.
  • 1 Heat oven to 425°F. In medium bowl, combine eggs, cream cheese, Parmesan cheese, lemon juice, pepper, curry powder and salt. Using fork, mash all ingredients until well mixed. Cover; refrigerate.
  • 2 In small bowl, beat olive oil and pesto with wire whisk until blended. Brush 1 tablespoon of the pesto mixture onto 15x10-inch pan with sides. Gently unroll pizza crust dough in pan without stretching it; brush remaining pesto mixture over dough.
  • 3 Bake 5 to 8 minutes or until dough is set and puffed. Cool 5 minutes. Meanwhile, in small bowl, stir together bread crumbs, walnuts and butter.
  • 4 Spoon and spread egg mixture over pizza; sprinkle with bread crumb mixture.
  • 5 Bake 5 to 7 minutes or until bread crumbs are golden brown. To serve, cut into 8 squares. Top each serving with green onions, tomato half and sprig of parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
250mg
250%;
Sodium
910mg
910%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
15%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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