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Egg, Tomato and Basil Pizza
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Egg, Tomato and Basil Pizza

16 Min(s)
10 Min(s) Prep
6 Min(s) Cook
Find out how to make totally tasty, super original Egg, Tomato and Basil Pizza. Bring smiles to the table when you serve up this scrumptious dish.
What You Need
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8 servings
Original recipe yields 8 servings
2 ready-to-use baked pizza crust s (8 inch)
2 Tbsp. KRAFT Tuscan House Italian Dressing
1 cup halved grape tomato es
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
3 egg s, beaten
1 Tbsp. chopped fresh basil
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Let's Make It
1
Heat oven to 425ºF.
2
Place pizza crusts in single layer on baking sheet sprayed with cooking spray; brush with dressing. Top with tomatoes and 3/4 cup cheese.
3
Drizzle eggs slowly over pizzas; sprinkle with remaining cheese.
4
Bake 14 to 16 min. or until edges of crusts are golden brown and eggs are set. Sprinkle with basil.
Kitchen Tips
Tip 1
Keeping It Safe
"Eggs-actly" how long is it safe to store your eggs? Refrigerate raw eggs (in the shell) in the refrigerator for up to 4 weeks; refrigerate any leftover egg yolks and egg whites (out of the shell) for up to 2 days; and refrigerate hard-cooked eggs for up to 1 week.
Tip 2
Serving Suggestion
Serve with a fresh fruit salad.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 430mg
19%
Total Carbohydrates 19g
7%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 13g
26%
Vitamin A
10%
Vitamin C
2%
Calcium
25%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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