Smoky brunch pizza
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 ounce can Pillsbury | |
| Refrigerated All Ready Pizza | ||
| Crust | ||
| 2 | tablespoons | Margarine or butter |
| ¼ | cup | Sliced green onions |
| ¼ | cup | Chopped red bell pepper |
| 8 | Eggs | |
| ¼ | cup | Milk |
| ⅛ | teaspoon | Pepper |
| 1 | 4 ounce pkg. smoked salmon, flaked | |
| ½ | cup | Cream cheese with chives and onion (from 8 oz. tub) |
Directions
Heat oven to 425øF. Grease 12 inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough with hands. Bake at 425øF for 6 to 7 minutes or until crust begins to brown.
Meanwhile, in large skillet, melt margarine over medium heat. Add onions and bell pepper; cook and stir 3 to 4 minutes or until tender.
In medium bowl, combine eggs, milk and pepper; beat well. Add egg mixture to onions and bell pepper. Cook 4 to 5 minutes or until thoroughly cooked but still moist, stirring occasionally. Fold in salmon. Remove from heat.
Spread cream cheese evenly over partially baked crust. Spoon cooked egg mixture over cream cheese.
Bake at 425øF for 9 to 12 minutes or until toppings are thoroughly heated and crust is deep golden brown. If desired, garnish with additional green onions. Yield: 8 servings. Typed in MMFormat by cjhartlin.msn@...
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 19, 1999