Breakfast PizzaSubmitted by: CMYANG
IntroductionAdapted from eatbetteramerica.com. I switched to a whole grain pizza dough and used light mayonnaise instead of fat free as the original recipe called for. Adapted from eatbetteramerica.com. I switched to a whole grain pizza dough and used light mayonnaise instead of fat free as the original recipe called for.
6 large eggs, beaten
1 roll Pillsbury whole grain pizza dough
1/4 cup light mayonnaise
2 Tbsp. Dijon mustard
1/2 cup diced low fat fully cooked ham
8 medium green onions, chopped (about 1/2 cup)
1/2 cup chopped red bell pepper
1/2 cup shredded Swiss cheese
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat.
Pour eggs into skillet. Ass eggs begin to set at bottom and side, gently lift cooking portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Place pizza crust on ungreased cookie sheet. Mix mayonnaise and mustard; spread evenly over crust. Top with eggs, ham, onions, bell pepper, and cheese. Bake about 25 until crust is completely done and cheese is melted.
Serving Size: Makes 6 slices