Breakfast Pizza Recipe

This is an awesome recipe I found on the Everyday Paleo site. I'd found this recipe months ago, but was skeptical on the egg and tomato combo. But, last night I wanted pizza, without a lot of fuss, so I finally gave this a try. Yes, we ate this for supper, not breakfast. Despite my slightly burning the bottom, this "pizza" turned out pretty awesome and quickly got gobbled up! My recipe is very similar to the original. Use whatever veggies you have and pile it up! You'll have to use a fork for this pizza, but it certainly works for us. Hope you enjoy!

Breakfast Pizza
Crust:
6 eggs, beaten
2 tbsp bacon grease
1.5 tsp minced garlic
1 TB dried basil
Sea salt, couple dashes
Black pepper, to taste

Toppings:
1/2 cup Muir Glen's Organic Tomato Basil sauce
1 lb ground pork sausage
Italian seasoning
5 slices Boar's Head sandwich pepperoni, chopped
1 zucchini, diced
1 sweet bell pepper, diced
1/2 can of diced tomatoes, drained
1 cup sliced black olives
Small onion, diced

Brown the sausage, drain fat if needed, and add plenty of Italian seasoning. Stir and set aside. In another skillet, heat the bacon grease over medium heat and add the minced garlic. Saute for 1 minute, do not burn. While the garlic is cooking, add the basil, sea salt, and pepper to the beaten eggs and mix well. Pour the egg mixture over the garlic in the skillet and turn the heat down to medium-low. Gently spread the garlic and basil, if needed. Cover and let cook for about 3 minutes, or until the bottom of the eggs are set and firm. Do not disturb the eggs while cooking. Remove lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of the frittata is also firm. Remove from the oven. Evenly spread the marinara sauce on the egg "crust". Add the cooked sausage, pepperoni, and the rest of the vegetable toppings. Place the pizza back in the oven and under the broiler for about 5 minutes. Slice and serve immediately with a side of avocado slices.