Scrapple Breakfast Pizza
This fully loaded breakfast pizza is topped with scrapple, maple syrup, smoked cheddar and eggs.
8 ounces RAPA scrapple, sliced
4 tablespoons maple syrup, divided
2 tablespoons butter
Salt, to taste
1 prepared pizza crust
1 cup smoked cheddar or gouda cheese, shredded
2 tablespoons scallions, thinly sliced, for garnish
Preheat oven to 450˚F.
In skillet over medium-high heat,brown scrapple slices for 5 minutes, without turning. Once slices have browned on one side, turn and begin breaking into pieces with wooden spoon. Cook additional 5 minutes. Reduce heat and add 2 tablespoons maple syrup and black pepper to taste. Cook 1 minute, stirring gently. Remove from heat and set aside.
In clean skillet, melt butter over medium heat. In bowl, whisk eggs well and add salt. Add eggs to skillet and scramble, whisking occasionally, until nearly cooked through. (Eggs will finish cooking in oven on pizza).
Prebake pizza crust for 7 minutes. Remove from oven. Brush crust with remaining 2 tablespoons maple syrup. Spread scrambled eggs in even layer over crust. Top with crumbled scrapple and cheese. Return to oven and bake 3 minutes, or until cheese has melted.
Top with sliced scallions before serving.