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
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
Heat oven to 425ºF.
Place pizza crusts in single layer on baking sheet sprayed with cooking spray; brush with dressing. Top with tomatoes and 3/4 cup cheese.
Drizzle eggs slowly over pizzas; sprinkle with remaining cheese.
Bake 14 to 16 min. or until edges of crusts are golden brown and eggs are set. Sprinkle with basil.
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.
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.