Breakfast Pizza from Pillsbury(R) Artisan Pizza Crust |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Wake up to a pizza topped with bacon, eggs and bell pepper that was meant for breakfast! Ingredients:
1 (13.8 ounce) can pillsbury® refrigerated artisan pizza crust with whole grain |
1/2 cup coarsely chopped bacon |
6 eggs, beaten |
4 ounces cream cheese, cut into small pieces |
2 cups shredded monterey jack cheese with jalapeno peppers |
1/2 cup sliced red bell pepper |
1/4 cup thinly sliced red onion |
fresh chopped cilantro, if desired |
old el paso® salsa |
Directions:
1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 14-inch round pizza pan with cooking spray.
2. Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
3. Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
4. In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
5. Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.
|
|