Egg and Roma® Pepperoni Pizza
Egg and Roma® Pepperoni Pizza
Directions
- Preheat the boiler in the oven. 450 degrees F.
- Take a small bowl break the eggs and add heavy cream, salt and pepper to taste. Whisk well.
- Add olive oil to a pan and lightly cook egg (French whip style or scramble).
- Place crust on screen (optional: spray screen with pan spray).
- Place half of the egg on crust and evenly disperse half of the mozzarella, pepperoni, romano, olives, grape tomato, and oregano on top.
- Repeat previous step with second half of toppings (make sure there is plenty of cheese on the top layer).
- Uncover the pan and cook until the eggs set and cheese begins to melt, about 3-4 minutes.
- Cook at 450 for approximately 8 minutes.
Ingredients
- oregano, to taste
- 1 tbsp Nature's Best Dairy® Cream, Heavy
- 3 Nature's Best Dairy® Egg(s), beaten well
- 8 olive(s), black , sliced
- 6 Peak Fresh Produce® Tomato(es), Grape, thinly sliced
- 3 oz Roma® Cheese, Mozzarella, shredded
- 2 tbsp Roma® Cheese, Romano, grated
- 1-2 tsp Roma® Oil, Olive
- 10-12 slices Roma® Pepperoni
- 1 Roma® Sheeted Thin Crust, 12-inch
- salt and pepper, to taste
