Scrambled Egg Pizza
Could be vegetarian with egg & bacon substitutes.
1 (16oz) loaf frozen whole wheat bread dough, thawed
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 tsp crushed red pepper
1 Tbsp cooking oil
1/2 cup milk
1 Tbsp butter
3/4 cup shredded mozzarella cheese
2 strips bacon, cooked, drained & crumbled
On a lightly floured surface, roll bread dough into a 14" circle. Transfer dough to a greased 13" pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375 oven for 15-20 minutes or til lightly browned. Meanwhile, in a large skillet, cook zucchini, mushrooms & crushed red pepper in hot oil about 5 minutes. Remove & drain. In a large bowl, beat together eggs & milk. In same skillet, melt butter over med heat; pour in egg mixture, make a little bit runny scrambled eggs. Sprinkle 1/2 of cheese over hot crust. Top with scrambled eggs, zucchini mixture, bacon & remaining cheese. Bake for 5-8 minutes more or until cheese melts. Serve immediately.
Yields 10 servings.
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