Breakfast / Brunch
Breakfast Pizza with pico de gallo
To bake pizza in the oven, preheat oven to 450° and bake 12 minutes.
FOR THE PIZZA, WHISK:
FOR THE PICO DE GALLO, COMBINE:
Prepare grill for two-zone grilling, heating one side to high and the other side to low.
For the pizza, whisk together eggs and milk; season with salt and pepper. Melt butter in a nonstick skillet over medium heat; add ham and sauté 3–4 minutes.
Add eggs and let set 1 minute. Pull eggs away from edges of skillet with a spatula, then continue to pull eggs toward center of skillet until large curds form; remove skillet from heat.
Spread picante sauce over crust, then top with scrambled egg mixture and cheeses. Grill pizza over low heat, covered, until crust is light brown and cheeses melt, 5–7 minutes.
For the pico de gallo, combine bell pepper, tomato, and scallions. To serve, remove pizza from grill and top with pico de gallo; cut into 8 slices and serve immediately.
Sauté ham in butter, then add whisked eggs. Let eggs set 1 minute before scrambling.
Top pizza with sauce, egg mixture, and cheese, then grill until crust browns and cheese melts.
Slice bell pepper into strips, then dice. Pico de gallo can be made up to one day ahead and refrigerated.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 116mg 38%
Sodium 634mg 26%
Carbs 29g 9%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.