A new brunch recipe - inspired by a BLT, we added avocados and eggs for a delicious pizza you can eat any time of day.
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1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 cold Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, cut into chunks
2 ounces (1/4 cup) cold cream cheese, cut into chunks
1 teaspoon apple cider vinegar
1 to 2 tablespoons cold water
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1/2 teaspoon finely chopped fresh garlic
1 cup shredded Italian blend cheese
8 strips cooked bacon, chopped
1 cup halved cherry tomatoes
1/4 teaspoon coarse ground pepper
4 large Land O Lakes® Eggs
1 avocado, halved, pitted, sliced
1/2 cup arugula
2 tablespoons chopped green onions
Combine flour, salt, and ground red pepper in bowl. Cut in 1/4 cup butter and cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Stir in water and vinegar with fork just until flour is moistened. Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate 30 minutes.
Heat oven to 425°F.
Roll out dough on parchment paper to 1/8-inch thickness. Place parchment paper with dough onto baking sheet.
Combine 1 tablespoon melted butter and garlic in small bowl; brush over crust. Sprinkle with 1/4 cup cheese. Bake 7 minutes.
Remove crust from oven. Sprinkle with bacon, tomatoes, pepper, and remaining cheese. Make 4 small indents in cheese. Crack one egg into each indent. Return pizza to oven. Bake 10-12 minutes or until eggs are fully cooked and cheese is lightly browned and bubbly.
Top pizza with sliced avocado, arugula, and green onions. Serve immediately.
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