I went to a brunch get together and I had this brunch pizza that someone had made. it was very good, it looked like there was some kind of cheese mixed with eggs and topped with bacon and sausage, I asked who made it but unfortunately the person that made it was not there, but someone though had told me that the boboli pizza crust was used. So I decided to put one together I didn't know the ingredients amounts so I guessed, Believe it or not it came out pretty good, I only topped it with bacon. My kids were going crazy over it. So here is my version for the brunch pizza.
Ingredients:
1 12" Boboli® Original Pizza Crust
8 oz Philadelphia cream cheese at room temperature
5 large eggs
2 teaspoons butter
5 to 6 slices of bacon cooked and crumbled
or you can also use the real bacon bits
1 and 1/2 tablespoons water
salt and pepper to taste
Directions:
Preheat oven at 450 degrees
Wisk the eggs, water and salt and pepper together.
In a nonstick skillet over medium-low heat, melt the butter add egg mixture, cook and stir until eggs are completely set. Keep eggs warm.
Meanwhile spread the cream cheese over the Boboli pizza crust leaving about 1 inch around the crust.
Add the scrambled eggs on top of the cream cheese, press the eggs with the back of a spoon so it sticks to the cream cheese, add the bacon and bake for about 8 to 10 minutes or until crust is golden brown.
This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.
Ingredients for frittata
12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced
Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar
Preheat oven at 350°
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.
Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.
I actually had these for my son's birthday party.
I let the kids do their own pizzas.
I put pitas, sauce and condiments
on the table and they had fun making
their own pizzas. It wasn't that messy
and they loved it.
A great idea for kids and it's inexpensive.
Ingredients
15 pita pockets
1 jar of original (plain) sauce
1 bag shredded mozzarella (16 oz)
Any condiments (meats, vegetables)
Directions
Preheat oven at 400 degrees F.
Spread sauce on each whole Pita Pocket
add mozzarella and any condiments.
Place on baking sheet and bake
in the oven for about 10 minutes
or until cheese is melted.
