Pizza for breakfast? Try one with lots of veggies, prosciutto, eggs and lots of cheese.
Bake-Off® Contest 46, 2013
Sue Winn
Billings, Montana
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1
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can Pillsbury™ refrigerated classic pizza crust
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1
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bag (11.8 oz) frozen Mediterranean blend
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1/2
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cup basil pesto
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1
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cup coarsely chopped fresh kale
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4
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oz prosciutto, coarsely chopped
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2
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cups shredded Mexican cheese blend (8 oz)
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3
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eggs, well beaten
Steps
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1
Heat oven to 400°F. Spray bottom and sides of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough in bottom and 1/2 inch up sides of pan. Bake 7 minutes.
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2
Meanwhile, microwave frozen vegetables as directed on bag.
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3
Spread pesto evenly on partially baked crust to within 1/2 inch of edges. Top with kale, vegetable blend, prosciutto and 1 cup of the cheese. Pour eggs over cheese; top with remaining 1 cup cheese.
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4
Bake 12 to 17 minutes or until golden brown and eggs are set. Cool 5 minutes on cooling rack.
-
1
Heat oven to 400°F. Spray bottom and sides of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough in bottom and 1/2 inch up sides of pan. Bake 7 minutes.
-
2
Meanwhile, microwave frozen vegetables as directed on bag.
-
3
Spread pesto evenly on partially baked crust to within 1/2 inch of edges. Top with kale, vegetable blend, prosciutto and 1 cup of the cheese. Pour eggs over cheese; top with remaining 1 cup cheese.
-
4
Bake 12 to 17 minutes or until golden brown and eggs are set. Cool 5 minutes on cooling rack.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 160
% Daily Value
- Total Fat
- 18g
- 28%
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- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 780mg
- 32%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 25g
- 8%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 0g
- Protein
- 14g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 8%
- 8%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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