Bacon and Egg Flat Bread Pizza

Bacon and Egg Flat Bread Pizza
12 pizzas or 12 servings, one pizza each


Ingredients Weights Measures
frozen pizza dough (5-1/2 oz. ball), thawed 4 lb. + 2 oz. 12 each
thick and chunky salsa 2 lb. + 4 oz. 1 qt.
red onions, sliced 12 oz. 3 cups
eggs, scrambled, seasoned 5 lb. + 4 oz. 3 qt.
OSCAR MAYER Bacon, crisply cooked, drained and crumbled 6 oz. 12 slices
fresh cilantro, chopped 1 oz. 3/4 cup
shredded Cheddar cheese 1 lb. + 2 oz. 1 qt.
KRAFT Ranch Dressing (FS) 9 oz. 1 cup + 2 Tbsp.


ROLL out each ball of pizza dough on lightly floured surface to 9-inch circle, 1/8 inch thick. Place four crusts on each of three parchment paper-lined full-sheet pans (or on half-sheet pan for trial recipe). Dock crusts; spray with cooking spray. Cover crusts in each pan with bottom of a second sheet pan to prevent crusts from curling as they bake.

BAKE in 375ºF-convection oven 3 to 5 min. or until crusts are partially baked. Remove from oven. Remove top pans.

FOR each serving: Spread 1/3 cup of the salsa to within 1/2 inch of edge of one of the crusts. Top with 1/4 cup onions, 1 cup eggs, 2 Tbsp. bacon, 1 Tbsp. cilantro and 1/3 cup cheese. Bake in 375ºF-convection oven 6 to 8 min. or until crust is golden brown, cheese is melted and pizza is heated through. Drizzle with 1-1/2 Tbsp. dressing.

Kraft Kitchens Tips

Special Extra
Prepare as directed, using whole wheat pizza dough.
Special Extra
For zestier flavor, prepare as directed using hot salsa.
Pour dressing into plastic squeeze bottle. Use to drizzle dressing over pizzas.
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