Scrambled eggs become an upscale meal in this Italian-inspired pizza.
Heat oven to 425°F. Combine all topping ingredients in medium bowl; set aside.
Melt butter in 10-inch nonstick skillet; add eggs. Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove from heat; stir in Alfredo sauce.
Place pizza crust onto large ungreased baking sheet; top with egg mixture. Spoon tomato topping over eggs. Bake 10-12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil.
Cut into 6 wedges. Serve immediately.
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Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3134
© 2013 Land O'Lakes, Inc.
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