Roasted Redskin & Jalapeño Breakfast Pizza

Name: Roasted Redskin & Jalapeño Breakfast Pizza
Yield: 5 pizzas
Ingredients: Pizza crust, 10-inch diameter, par-baked 7 oz. 5 each; Alfredo sauce, prepared 20 fl. oz.; Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 40 oz. 1 bag; Breakfast sausage, crumbled, plant-based optional 20 oz.; Eggs, large 20 each; Kosher salt as needed; Black pepper, ground as needed

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Yield: 5 pizzas Servings (27 oz. each)

Yield: 5 pizzas Servings (27 oz. each)

It's an excellent choice for grab-'n-go breakfast, but you could serve it up as a "breakfast for dinner" special too.

Ingredient	Weight	Measure
Pizza crust, 10-inch diameter, par-baked	7 oz.	5 each
Alfredo sauce, prepared	20 fl. oz.
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend	40 oz.	1 bag
Breakfast sausage, crumbled, plant-based optional	20 oz.
Eggs, large		20 each
Kosher salt		as needed
Black pepper, ground		as needed

Preparation Instructions:

Step 1

Preheat oven to 400°F.

Step 2

For each pizza; spread 4 fl. oz. of alfredo sauce evenly over a pizza crust on a parchment-lined baking sheet pan. Top with 8 oz. of redskin and jalapeño blend and 4 oz. sausage. Make small indentations at 3, 6, 9 and 12 o'clock with the back of a spoon. Crack an egg into each indentation. Season the pizza with salt and pepper. Bake for 12 minutes or until eggs are set and the crust is golden brown. Cut into 4 portions.