| Ingredient | ULF # | Portion |
|---|---|---|
| AK Pizza Crust 12" Par Baked Pizzeria Crust | 788122 | 1 each |
| Ortega Mild Taco Sauce (GF) | 291907 | 1/2 cup |
| Diamond Crystal Kosher Salt | 308709 | as needed |
| Baron Spices Ground Black Pepper | 280898 | as needed |
| Brighton Farms Feather Shredded Yellow Cheddar & Monterey Jack Cheese | 211758 | 1-1/2 cups |
| Sparboe Farms Medium Eggs | 215590 | 5 each |
| Santa Lucia Roasted Whole Red Pepper | 189531 | 1/3 cup, cut into strips |
| Sugar Foods Tri-Color Tortilla Strips | 202990 | 1/2 cup |
| N/D Queso Fresco | 209777 | 1 Tbsp., crumbled |
| N/D 1/4" Sliced Green Onions | 145933 | 1 Tbsp. |
- Evenly spread the Taco sauce on the surface of the pizza crust and top with 1 cup of the shredded Cheddar/Jack cheese.
- Crack eggs over cheese, keeping yolks whole, for runny eggs, or lightly beat the eggs for scrambled, season with salt and pepper.
- Spread roasted pepper & tortilla strips evenly over pizza and top with the remaining cheese.
- Bake in the oven at 450F.-degrees until crust is brown, and the eggs are cooked to desired level.
- Remove from oven, let sit for a few minutes, then cut into 8 even wedges. Finish the top of the pizza Queso Fresco and green onions.
