BREAKFAST PIZZA
We adapted this show-stopping brunch recipe from Tia Mowry’s new cookbook, The Quick Fix Kitchen. She parbakes the crust, which makes it easy to load up the pie with eggs, potato tots and bacon.
Preheat oven to 450°F. Drizzle a pizza pan or sheet pan generously with extra-virgin olive oil.
On a lightly floured surface, use clean fingertips to push down 1 lb refrigerated pizza dough (or frozen, thawed), at room temperature, creating dimples. Turn over dough; lightly flour again. Pick up dough and gently stretch it to form an 11- to 13-inch round (depending on the size of your pan). Place on prepared pan. Transfer pan to oven; bake 15–20 minutes or until edges and crust are golden brown.
Meanwhile, in a medium bowl, whisk 6 large eggs, kosher salt and freshly ground black pepper to taste. In a 10-inch nonstick skillet over medium-low, melt 1½ Tbsp butter. Add eggs. Watch for edges to just barely start to set. Use a heat-resistant silicone spatula to slowly stir eggs from outside edge to middle to form large soft curds. Repeat, pausing in between to allow eggs to cook slightly, 2–3 minutes or just until eggs are set. Remove from heat.
Remove parbaked crust from oven. Top with 2 cups frozen potato tots, thawed and crumbled, using a fork to smash and spread evenly across crust. Top with scrambled eggs, 1 cup shredded cheddar cheese and 8 slices cooked bacon, chopped. Bake 5 minutes or until cheese has melted and bacon is sizzling. If desired, sprinkle with chopped parsley. Makes 1 (14-inch) pizza.