Sunday, May 16, 2010

Philly's Best Breakfast Pizza Share Tags: entree, entree round 2 My friend was coming to breakfast, and I was busy cleaning the house. Forty-five minutes before she was to arrive I thought I should decide what to make for her! I opened the refrigerator and a tub of Philadelphia Spinach & Artichoke Cream Cheese fell out. I grabbed it and spotted a can of pizza dough. There it was, the answer, ingredients for a delicious breakfast pizza was calling me! I grabbed the video camera and shot this video just in case it turned out! It did and yep, it’s a winner! Prep time: 7 minutes | Cook time: 23 minutes | Total time: 30 minutes | Servings: 6 1/2 tbsp. of canola oil
1 refrigerated pizza dough roll
4 ounce(s) of Philadelphia Spinach & Artichoke Cream Cheese
3 eggs
1/2 tsp. of salt
3/4 cup(s) of baby spinach
1/2 cup(s) of chopped tomato
1/2 cup(s) of crumbled feta cheese
1 cup(s) of shredded mozzarella cheese
1/2 tsp. of Greek or Pizza seasoning
2 slices cooked crisp bacon, crumbled
1/2 tsp. of Greek or Pizza Seasoning
1/2 cup(s) of fresh chopped basil
1/4 cup(s) of fresh chopped chives
Preheat oven to 425 degrees. Coat a large pizza pan with canola oil. Roll pizza dough on pan to 12-inch circle; pinch 1/2 –inch edges. Spread cream cheese on pizza dough.
Whisk eggs and salt in a small bowl; pour and spread over cream cheese pizza dough. Sprinkle spinach, tomatoes, feta and mozzarella cheese on top of eggs. Sprinkle with bacon and seasoning. Bake for 15-25 minutes or until edges are toasty brown and cheese is melted.
To serve: sprinkle with basil and chives and serve! Refrigerate leftovers and reheat in microwave for 30-60 seconds on high