Ingredients
8
eggs, hard cooked, peeled, chopped
4
oz (half of 8-oz package) cream cheese, softened
1/2
cup grated Parmesan cheese
2
tablespoons lemon juice
1
teaspoon ground black pepper
1
teaspoon curry powder
1/2
teaspoon salt
1/4
cup Crisco® 100% Extra Virgin Olive Oil
2
tablespoons refrigerated basil pesto
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 1/2
cups Progresso™ Italian style panko bread crumbs
1/4
cup chopped walnuts
1/4
cup unsalted or salted butter, melted
1/4
cup finely chopped green onions
4
cherry tomatoes, cut in half
8
sprigs of fresh parsley
Preparation
Heat oven to 425°F. In medium bowl, combine eggs, cream cheese, Parmesan cheese, lemon juice, pepper, curry powder and salt. Using fork, mash all ingredients until well mixed. Cover; refrigerate.
In small bowl, beat olive oil and pesto with wire whisk until blended. Brush 1 tablespoon of the pesto mixture onto 15x10-inch pan with sides. Gently unroll pizza crust dough in pan without stretching it; brush remaining pesto mixture over dough.
Bake 5 to 8 minutes or until dough is set and puffed. Cool 5 minutes. Meanwhile, in small bowl, stir together bread crumbs, walnuts and butter.
Spoon and spread egg mixture over pizza; sprinkle with bread crumb mixture.
Bake 5 to 7 minutes or until bread crumbs are golden brown. To serve, cut into 8 squares. Top each serving with green onions, tomato half and sprig of parsley.
