Breakfast-in-the-Garden Pizza

A flavorful mixture of cream cheese, dillweed and garlic powder spread over a prebaked pizza crust, topped with scrambled eggs, chives and veggies.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 pre-baked 12" Pizza Crust shell
• 1-8 oz package cream cheese (regular or light) softened
• 1 tsp dillweed
• 1/4 to 1/2 tsp garlic powder (to taste)
• 6 eggs, beaten
• 1/2 cup milk
• 2 tablespoons snipped fresh chives (or 1 tablespoon dried)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tablespoon butter or margarine
• 1 small green bell pepper, sliced into rings
• 2 Roma tomatoes, sliced
• 1 small zucchini, thinly sliced
• 8 oz. shredded cheddar or cheddar-jack cheese
• Fresh chopped parsley

Method

Preheat oven to 425 degrees. Place crust on pizza pan or baking stone. Combine cream cheese, dillweed and garlic powder; spread on crust. Whisk eggs with milk, chives, salt and pepper. Melt butter in 10" skillet over medium heat; add egg mixture and soft scramble just until set. Allow to cool slightly, and then spoon scrambled eggs over cream cheese layer. Top eggs with half of the shredded cheese. Arrange green pepper, tomato and zucchini slices, then top with remaining shredded cheese. Bake for 12 to 15 minutes. Sprinkle with parsley, then cut into wedges and serve.

Notes:

Number of servings: Serves 4 (8 slices)

Submitted By: Carol McLaughlin
View all recipes by this user