220 g IQF 3/8" Apple Cubes
105 g frozen, loose-pack diced hash brown potatoes, thawed
1 green onion, diced
1/2 garlic clove
251 g refrigerated or frozen egg product, thawed
61.25 g fat-free milk
1 12-inch pizza crust
56.50 g shredded reduced-fat Monterey jack cheese (2 ounces)
1 small tomato, seeded and chopped
160 g browned pork sausage
Preheat oven to 375 F.
Spray a large skillet with nonstick cooking spray. Preheat over medium
heat. Add potatoes, green onions, apples and garlic. Cook and stir about
3 minutes or until the apples are tender.
In a small bowl stir together egg product and milk. Add egg mixture to
skillet. Cook, without stirring, until mixture begins to set on the
bottom and around the edge. Using a spatula, lift and fold the partially
cooked mixture so uncooked portion flows underneath. Continue cooking
and folding until egg product is cooked through, but is still glossy and
moist. Remove from heat.
To assemble pizza, place the pizza shell on a large baking sheet or a
12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with
egg mixture, tomato and remaining cheese. Bake for 8-10 minutes or until
cheese is melted. Cut into wedges to serve.