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Preheat oven to 375°F. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add hash browns and garlic. Cook and stir for about 4 minutes or until the vegetables are tender.
In a small bowl, stir together egg, milk, 1 tablespoon basil, salt and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.
To assemble pizza, place the bread shell on a large baking sheet or 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes and the remaining cheese.
Bake for about 10 minutes or until cheese is melted. Sprinkle with 1/4 cup shredded basil. Cut into wedges to serve.