Holiday Wreath Breakfast Pizza

Ingredients

• 1 Cappello’s Naked Crust
• 4 eggs
• 2 tablespoons milk
• 2 tablespoons red bell pepper, chopped
• 1/4 small onion, finely diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 cup halved cherry tomatoes
• 1/4 cup fresh spinach
• 3 slices cooked bacon, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons pesto (homemade or store-bought)
• 1/4 cup crumbled feta cheese
• 1 tablespoon minced fresh basil
• Fresh dill

Instructions

• Preheat oven to 425ºF.
• In a large bowl, whisk eggs and milk until smooth. Set aside.
• In a large nonstick skillet over medium-high heat, heat the olive oil. Sauté pepper, onion, and garlic until tender, about 5 minutes. Reduce heat to medium and add eggs to pan. As eggs begin to set, gently fold eggs with a spatula until eggs are cooked, about 5 minutes.
• Remove eggs from heat and fold in cherry tomatoes, spinach, and bacon. Season with salt and pepper to taste.
• Using a round cookie cutter, cut a circle in the middle of the Naked Crust to make the “wreath”. You can save the center piece for another use.
• Spread pesto in an even layer over the crust. Top with scrambled eggs.
• Bake 11-13 minutes, or until crust is just beginning to crisp up.
• Remove from oven, and top with crumbled feta, and fresh basil.
• Garnish with fresh dill.

Additional Info

• Prep time: 10 minutes
• Total time: 40 minutes