Finally, a good excuse to eat pizza for breakfast.
pizza dough, thawed if frozen
frozen potato tots
plus 1 tsp olive oil
small red onion, sliced
each small red and green peppers, thinly sliced
jalapeño, sliced into rings
Gruyère, coarsely grated
thinly sliced deli ham
4 to 6 large eggs
Flour, for the surface
Cornmeal, for dusting
- Heat oven to 425°F. Let pizza dough sit at room temperature for 30 minutes. On a baking sheet, toss potato tots with 1 teaspoon oil; roast, turning halfway through, 10 minutes. Increase oven to 450°F.
- In a bowl, toss onion, peppers, and jalapeño with remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Fold in 3/4 cup cheese. Dust a large baking sheet with cornmeal.
- On a floured surface, shape pizza dough into 16-inch oval; place on prepared sheet. Top with vegetable mixture, ham, and tots, then sprinkle with remaining cheese.
- Working with 1 egg at a time, crack eggs into pepper rings. Bake until egg whites are set and crust is golden brown, 15 to 17 minutes.
PER SERVING 430 CALORIES, 19 G FAT (6 G SATURATED), 20 G PROTEIN, 1,140 MG SODIUM, 41 G CARB, 3 G FIBER