1 16-oz loaf frozen whole wheat bread dough, thawed
1 cup chopped zucchini or green sweet pepper
1 cup sliced fresh mushrooms
1/4 tsp crushed red pepper
1 Tbsp cooking oil
1/2 cup milk
1 Tbsp butter or margarine
3/4 cup shredded mozzarella cheese (3 oz)
2 slices bacon, crisp-cooked, drained, and crumbled.
- On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer dough to a greased 13-inch pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375° oven 15 to 20 minutes or until light brown.
- Meanwhile, in a large skillet cook zucchini, mushrooms, and crushed red pepper in hot oil about 5 minutes or until vegetables are almost tender. Remove zucchini mixture and drain.
- In a medium bowl beat together the 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 egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
- Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, zucchini mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts.
Notes: Interesting pizza recipe. I really liked it. Another variation to add to our options when making homemade pizza.
Source: Better Homes and Gardens New Cook Book 12th Edition