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Tuesday, April 17, 2012

Panko-Topped Curried Eggs Breakfast Pizza by Mennon wins her finalist spot in Pillsbury Bake-Off

Curried egg breakfast pizzaAlthough she did not win, Nalini Menon of Vista, Calif., was one of 100 finalists in the 45th Pillsbury Bake-Off, held here on Mar. 27.

Start your day with pizza! Breakfast pizza has all the flavors of classic breakfast with a few new flavor twists.

Prep Time: 50 Min

Total Time: 1 Hr

Makes: 8 servings

INGREDIENTS

8
 LAND O LAKES® Eggs, hard cooked, peeled, chopped
4
 oz (half of 8-oz package) cream cheese, softened
1/2
 cup grated Parmesan cheese
2
 tablespoons lemon juice
1
 teaspoon McCormick® Ground Black Pepper
1
 teaspoon McCormick® Curry Powder
1/2
 teaspoon salt
1/4
 cup Crisco® 100% Extra Virgin Olive Oil
2
 tablespoons refrigerated basil pesto
1
 can Pillsbury® refrigerated thin pizza crust
1 1/2
 cups Progresso® Italian style panko bread crumbs
1/4
 cup Fisher® Chef’s Naturals® Chopped Walnuts
1/4
 cup LAND O LAKES® Unsalted or Salted Butter, melted
Garnish, if desired
1/4
 cup finely chopped green onions
4
 cherry tomatoes, cut in half
8
 sprigs of fresh parsley
 

DIRECTIONS

1 Heat oven to 425°F. In medium bowl, combine eggs, cream cheese, Parmesan cheese, lemon juice, pepper, curry powder and salt. Using fork, mash all ingredients until well mixed. Cover; refrigerate. 2 In small bowl, beat olive oil and pesto with wire whisk until blended. Brush 1 tablespoon of the pesto mixture onto 15x10-inch pan with sides. Gently unroll pizza crust dough in pan without stretching it; brush remaining pesto mixture over dough. 3 Bake 5 to 8 minutes or until dough is set and puffed. Cool 5 minutes. Meanwhile, in small bowl, stir together bread crumbs, walnuts and butter. 4 Spoon and spread egg mixture over pizza; sprinkle with bread crumb mixture. 5 Bake 5 to 7 minutes or until bread crumbs are golden brown. To serve, cut into 8 squares. Top each serving with green onions, tomato half and sprig of parsley.
 

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