Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 13-inch pizza pan; set aside. Preheat oven to 375°F. On a lightly floured surface, roll bread dough into a 14-inch circle. If dough is difficult to roll out, stop and let it rest for a few minutes. Transfer dough to prepared pan. Build up edges slightly. Prick dough generously with a fork. Bake for 15 to 20 minutes or until light brown.

    Advertisement
Instructions Checklist
  • Meanwhile, in a large skillet cook zucchini, mushrooms, and, if desired, crushed red pepper in hot oil about 5 minutes or until vegetables are almost tender. Remove vegetable mixture and drain.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a medium bowl beat together eggs and milk. In the same skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat.

Instructions Checklist
  • Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, vegetable mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts. If desired, serve with salsa.

Sausage-Mushroom Breakfast Pizza:

Prepare as directed, except omit the zucchini or sweet pepper, crushed red pepper, oil, and bacon. After preparing crust, in a large skillet cook 8 ounces bulk pork sausage or Italian sausage and the sliced mushrooms until meat is brown; remove from skillet and drain off fat. Continue as directed in Steps 3 and 4, substituting the sausage-mushroom mixture for the vegetable mixture and bacon.Per slice: 330 cal., 19 g total fat (8 g sat. fat, 0 g trans fat), 207 mg chol., 571 mg sodium, 23 g carbo., 2 g fiber, 19 g pro.Exchanges: 1.5 Starch, 2 Lean Meat, 2.5 Fat

Easy Breakfast Pizza:

Prepare as directed, except omit the bread dough and Step 1. Substitute one 12-inch Italian bread shell and continue as directed, baking according to the bread shell package. Or substitute one 13.8-ounce package refrigerated pizza dough, baking as directed on the pizza dough package. Follow Steps 2-4 and complete baking according to package directions.Per slice: 287 cal., 16 g total fat (6 g sat. fat, 0 g trans fat), 196 mg chol., 462 mg sodium, 22 g carbo., 0 g fiber, 16 g pro.Exchanges: 1.5 Starch, 1.5 Lean Meat, 2 Fat

Nutrition Facts

283 calories; 15 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 193 mg cholesterol; 465 mg sodium. 159 mg potassium; 23 g carbohydrates; 2 g fiber; 1 g sugar; 16 g protein; 0 g trans fatty acid; 437 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 162 mg calcium; 1 mg iron;

Reviews