Mexitalian egg pizza
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Refrigerated pizza crust -- 10 Oz |
| 4 | Eggs | |
| 1 | can | Chopped green chilies -- drain (4 oz) |
| 2 | Hard-cooked eggs -- chopped | |
| 10 | ounces | Pk chopped broccoli; thaw drain, press |
| ½ | cup | Ripe olives; drain, slice -- |
| (2 oz) | ||
| 1 | medium | Tomato; thinly slice -- drain |
| 4 | ounces | Mozzarella -- shred |
| Oregano | ||
Directions
Pat pizza dough evenly across bottom of greased 12" pizza pan and form a rim. Beat together eggs, chilies and seasoning. Pour into dough-lines pan, spreading evenly. Top with hard-cooked eggs, broccoli and olives. Bake in preheated 425~ oven until eggs are set and crust is golden brown, about 18 to 20 minutes. Evenly top with tomato slices and sprinkle with cheese. Broil about 6" fromo heat until cheese is melted, about 3 or 4 minutes. Sprinkle with oregano.
Cut into wedges and serve immediately.
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