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  •   Cream Sauce
  • 8-1/2 oz. whole milk ricotta cheese
  • 2-3/4 oz. heavy cream
  • 1/4 tsp. granulated garlic
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. salt
  •   RITZ Crumble
  • 3-1/4 oz. coarsely crushed RITZ Crackers
  • 1/4 tsp. salt
  •   Breakfast Pizza
  • 1 ready-to-use flatbread (12 inch)
  • 2 Tbsp. unsalted butter, melted
  • 1 egg, fried sunny-side up
  • 2 oz. finely shredded mozzarella cheese
  • 2 slices bacon, cooked, chopped


Nutritional facts are based on a single serving
Calories 500
Total fat 35g
Saturated fat 17g
Trans fat 0.5g
Cholesterol 125mg
Sodium 880mg
Carbohydrate 29g
Dietary fiber <1g
Sugars 3g
Protein 18g
Calcium 20%DV
Iron 15%DV


    Cream Sauce:
  1. Mix  ingredients until well blended. Cover. Refrigerate until ready to use.
  2. RITZ Crumble:
  3. Combine  ingredients. Store in airtight container at room temperature until ready to use.
  4. Breakfast Pizza:
  5. Place  flatbread on parchment paper-lined sheet pan. Brush with butter and sprinkle with 1-1/4 oz. RITZ Crumble. Drizzle with 2.5 oz. Cream Sauce. Top with remaining ingredients.
  6. Bake  in 400°F convection oven 8 to 10 min. or until cheese is melted and golden brown. (Egg yolk should be runny.) Cut into quarters.
  7. Both the Cream Sauce and the RITZ Crumble make enough to prepare several pizzas. Store as directed until ready to use.

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