Denver Scrambled Egg Mini Pizza Recipes

BREAKFAST PIZZA

Steps:

• Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
• Make the 5 Minute Pizza Sauce.
• Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
• In a medium bowl, crack the eggs and whisk them together until well-beaten. Add 1 pinch kosher salt. In a small skillet, heat the olive oil over medium heat. Tilt the pan to ensure the entire pan is coated in the oil. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Break the eggs into smaller crumbles with the spatula.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese. Top with the, peppers, red onion, and scrambled eggs. Sprinkle with fennel seeds and a few pinches of kosher salt.
• Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

DENVER SCRAMBLED EGG PIZZA

Steps:

• Heat oven to 400°F. Lightly spray or grease large cookie sheet. Unroll dough on work surface. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each to form 6x5-inch rectangle. With fingers, create slight rim on edge of each rectangle.
• Bake classic crust 11 to 15 minutes, thin crust 8 to 13 minutes, or until golden brown. Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, until tender.
• In medium bowl, beat eggs, milk and salt; stir in ham. Add to skillet; cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked and eggs are set but still moist.
• Spread each baked crust with mustard-mayonnaise sauce. Spoon egg mixture evenly over sauce.

DENVER SCRAMBLED EGG PIZZA

Steps:

• Heat oven to 400 degrees F. Lightly spray large cookie sheet with nonstick cooking spray. Unroll dough. Cut dough into 4 equal pieces; place on sprayed cookie sheet. Press out each piece of dough to form 6x5-inch rectangle. With fingers, create slight rim on edge of each dough rectangle. Bake at 400 degrees F. for 11 to 15 minutes or until golden brown. Meanwhile, melt margarine in large nonstick skillet over medium heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes or until tender, stirring occasionally. In medium bowl, combine eggs, milk, salt and ham; beat well. Add to skillet; cook 4 to 5 minutes or until thoroughly cooked and eggs are set but still moist, stirring occasionally. Spread each baked crust with mustard-mayonnaise sauce. Spoon egg mixture evenly over sauce. Serve warm.

SCRAMBLED EGG PIZZA

Steps:

• Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
• Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

DENVER SCRAMBLE TOSTADA

Steps:

• In a large nonstick skillet, melt butter over medium heat. Add green pepper, onion, pepper and salt; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add eggs, ham and cheese; cook and stir until eggs are thickened and no liquid egg remains. Serve over tostada shells; sprinkle with additional cheese.

DENVER SCRAMBLED EGG MINI PIZZA

Steps:

• 1. Heat oven to 400 degrees. Lightly spray large cookie sheet with cooking spray. Unroll dough. Cut dough into 4 equal pieces place on cookie sheet. Press out each piece of dough to form 6x5-inch rectangle form slight rim on edges of rectangles. Bake 11 to 15 minutes or until golden brown.2. Meanwhile, melt butter in 10-inch nonstick skillet over medium heat. Cook stir-fry vegetables in butter 3 to 5 minutes, stiring occasionally, until tender.3. Beat eggs, milk and ham in medium bowl with fork or wire whisk until well mixed stir into vegetables. Cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked and eggs are set by still moist.4. Spread mustard-mayonnaise sauce on baked crusts. Spoon egg mixture evenly over sauce. Serve warm.1 PIZZA: Calories 440 (Calories from Fat 200) Total Fat 22g (Saturated Fat 7g) Cholesterol 445mg Sodium 800mg Carbohydrate 39g (Dietary Fiber 2g) Protein 22g% Daily Value: Vitamin A 16% Vitamin C 14% Calcium 8% Iron 20% * Exchanges: 2 1/2 Starch, 2 Medium-Fate Meat, 2 Fat * Carbohydrate Choices: 2 1/2Together TimeSchedule a meal with grandparents. Make sure it's a time when no one has to rush off somewhere so the kids can spend some leisurely time with grandparents, a favorite aunt or uncle, or a senior neighbor.

BREAKFAST PIZZA WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed 16-inch large pizza pan with cooking spray.
• Pat out pizza dough on the prepared pan and brush with 1 teaspoon melted butter.
• Bake in the preheated oven for 4 minutes and remove.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
• Melt 1 tablespoon butter in a skillet over medium-high heat. Add bell pepper and onion and stir-fry for 3 minutes. Add beaten eggs and scramble, stirring constantly, until eggs begin to set but are still slightly liquid on the sides, 2 to 3 minutes. Spoon evenly over the crust. Place chopped bacon evenly over the eggs. Top with Italian cheese evenly. Season with salt and pepper.
• Bake in the preheated oven until pizza bottom is browned and cheese is melted, 6 to 8 minutes. Let cool slightly, about 5 minutes. Slice and serve.