Sponsored by Smithfield Culinary

Add true Italian zest to your breakfast with this recipe from Margherita.

 

Ingredients 

Pizza:

• 12 oz. sliced Margherita Pepperoni
• 12” parbaked pizza crust
• ¼ c. Alfredo sauce
• 1 c. shredded mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 3 hard-cooked eggs, coarsely chopped
• 1 tbsp. fresh chives, minced

Alfredo sauce:

• 1 tbsp. butter
• 2 tbsp. minced shallots
• ½ tsp. minced garlic
• 2 c. heavy cream
• 1 tbsp. cornstarch slurry
• ½ c. grated Parmesan cheese
• 1 pinch black pepper

 

Directions

1. Spread pepperoni on tray and parbake for 3 minutes at 375°F to render some fat off.
2. Spread Alfredo sauce on crust, spreading to edges.
3. Top evenly with shredded mozzarella and Parmesan.
4. Add chopped hard-cooked eggs over top.
5. Scatter parcooked pepperoni over top.
6. Bake at approximately 375°F for 8 to 10 minutes.
7. Slice in 6 to 8 pieces per pizza and scatter chives over top.
8. For Alfredo sauce, sauté shallots and garlic in butter until lightly golden. 
9. Add heavy cream and bring to boil.
10. Turn to low and simmer for 20 minutes.
11. Add cornstarch slurry to thicken.
12. Whisk in Parmesan cheese and black pepper.