Sicilian Scramble Pan Pizza

Sicilian Scramble Pan Pizza ingredients

• 8 oz Pan pizza dough
• 2 tbsp Olive oil
• 7 oz Firm tofu
• 1 clove Garlic, minced
• 0.5 tsp Dried oregano
• 0.5 tsp Dried basil
• 0.25 tsp Salt
• 0.13 tsp Black pepper
• 0.5 medium Red bell pepper
• 0.5 cup Cherry tomatoes
• 0.25 cup Marinara sauce
• 2 Eggs
• 0.5 cup Part-skim mozzarella cheese, shredded
• 0.25 cup Kalamata olives, pitted and sliced
• 1 tbsp Fresh parsley, chopped

How to make Sicilian Scramble Pan Pizza

1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch cast-iron skillet or round baking pan with a teaspoon of olive oil and set aside.
2. Crumble the 7 oz firm tofu into small pieces, similar to ground meat. In a medium skillet, heat 1 tablespoon of olive oil over medium heat, then add the crumbled tofu, 1 minced garlic clove, 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.25 tsp salt, and 0.13 tsp black pepper. Cook, stirring occasionally, for 5-7 minutes until the tofu is lightly golden and fragrant.
3. While the tofu cooks, slice half a red bell pepper into thin strips and halve the 0.5 cup of cherry tomatoes. Add them to the skillet with the tofu during the last 2-3 minutes of cooking, just enough to slightly soften them without overcooking.
4. Stretch or roll the 8 oz pan pizza dough into a 9-inch circle. Carefully transfer the dough to the prepared cast-iron skillet, pressing it gently to fit the bottom and slightly up the sides.
5. Spread the 0.25 cup marinara sauce evenly over the dough, leaving a small border for the crust. Distribute the cooked tofu and vegetable mixture over the sauce.
6. Sprinkle half of the 0.5 cup shredded mozzarella cheese over the toppings. Evenly scatter the 0.25 cup sliced Kalamata olives on top, then sprinkle with the remaining mozzarella cheese.
7. Carefully crack the 2 eggs directly onto the pizza, spacing them apart. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the egg whites are set but the yolks are still slightly runny.
8. Carefully remove the skillet from the oven. Garnish with 1 tablespoon fresh chopped parsley. Let the pizza rest for 2-3 minutes before slicing into wedges and serving warm.

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