Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1
bag (11.8 oz) frozen Mediterranean blend
1/2
cup basil pesto
1
cup coarsely chopped fresh kale
4
oz prosciutto, coarsely chopped
2
cups shredded Mexican cheese blend (8 oz)
3
eggs, well beaten
Preparation
Heat oven to 400°F. Spray bottom and sides of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough in bottom and 1/2 inch up sides of pan. Bake 7 minutes.
Meanwhile, microwave frozen vegetables as directed on bag.
Spread pesto evenly on partially baked crust to within 1/2 inch of edges. Top with kale, vegetable blend, prosciutto and 1 cup of the cheese. Pour eggs over cheese; top with remaining 1 cup cheese.
Bake 12 to 17 minutes or until golden brown and eggs are set. Cool 5 minutes on cooling rack.
