Egg and Roma® Pepperoni Pizza


  1. Preheat the boiler in the oven. 450 degrees F.
  2. Take a small bowl break the eggs and add heavy cream, salt and pepper to taste. Whisk well.
  3. Add olive oil to a pan and lightly cook egg (French whip style or scramble).
  4. Place crust on screen (optional: spray screen with pan spray).
  5. Place half of the egg on crust and evenly disperse half of the mozzarella, pepperoni, romano, olives, grape tomato, and oregano on top.
  6. Repeat previous step with second half of toppings (make sure there is plenty of cheese on the top layer).
  7. Uncover the pan and cook until the eggs set and cheese begins to melt, about 3-4 minutes.
  8. Cook at 450 for approximately 8 minutes.


  • oregano, to taste
  • 1 tbsp Nature's Best Dairy® Cream, Heavy
  • 3 Nature's Best Dairy® Egg(s), beaten well
  • 8 olive(s), black , sliced
  • 6 Peak Fresh Produce® Tomato(es), Grape, thinly sliced
  • 3 oz Roma® Cheese, Mozzarella, shredded
  • 2 tbsp Roma® Cheese, Romano, grated
  • 1-2 tsp Roma® Oil, Olive
  • 10-12 slices Roma® Pepperoni
  • 1 Roma® Sheeted Thin Crust, 12-inch
  • salt and pepper, to taste