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Breakfast Pizza Recipe

Ingredients

  • 1 16 ounce loaf frozen whole wheat bread dough, thawed
  • 1 cup sliced zucchini, halved, and/or green or red sweet pepper pieces
  • 1 cup sliced fresh mushrooms
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 tablespoon cooking oil
  • 8 eggs
  • 1/2cup milk
  • 1 tablespoon butter or margarine
  • 1 1/2cups shredded cheddar and/or mozzarella cheese (6 ounces)
  • 2 slices bacon, crisp-cooked, drained, and crumbled
  • Bottled salsa (optional)

Directions

  1. Grease a 13-inch pizza pan; set aside. Preheat oven to 375 degrees 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.
  2. 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.
  3. 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.
  4. 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 24 and complete baking according to package directions.

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