Description
Need something different and flavorful for Sunday breakfast/brunch?
Ingredients
- 2 Tablespoons Canola Oil
- 1 whole Large Russet Potato (rinsed And Diced)
- 1 cup Pancetta, Cubed
- 2 stalks Green Onions (scallions), Diced
- 2 whole Large Eggs
- ½ teaspoons Black Pepper
- 8 ounces, weight Frozen Pizza Dough (thawed)
- 2 Tablespoons Olive Oil, Divided
- ½ cups Grated Parmesan, Divided
Preparation
Preheat oven to 400 F. Line a large (9×12) sheet pan with parchment paper.
In a frying pan on medium heat add canola oil and diced potato. Cook for 5-6 minutes then add cubed pancetta and green onions and sauté until tender. Remove from heat.
In a mixing bowl add eggs and black pepper, and whisk together. Add this into the potato, pancetta and onions and cook ingredients over medium heat until eggs are cooked into the mixture. Remove from heat.
On a clean floured work surface cut thawed dough in half. Using a floured rolling pin roll each half into a round circle (5-6 inch diameter). Place each rolled round pizza onto the parchment lined baking sheet pan. Add 1 tablespoon of olive oil to each of the rolled pizzas spreading the olive oil with an offset spatula (leaving 1/2 inch around the perimeter oil free). Place in oven for 3-4 minutes.
Remove pizzas from oven and add half of the cooked pancetta-egg-potato mixture to the top of each round pizza. Add Parmesan cheese to the top of each pizza and place back into the oven for 7 minutes
Remove from oven and cut each pizza into 4 pieces and serve on individual plates. Delicious!.
