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Applewood Bacon Breakfast Pizza




Source of Recipe


Pillsbury


Recipe Introduction


Serves 8


List of Ingredients




8 slices thick-cut applewood-smoked bacon or thick-cut bacon
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1/4 cup finely chopped onion
1/2 cup finely chopped roasted red bell peppers (from a jar)
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 EGGLAND'S BEST eggs
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, if desired
1/2 cup Alfredo pasta sauce
2 oz queso fresco cheese, crumbled, or fresh mozzarella cheese, diced (1/2 cup)
2/3 cup shredded mild Cheddar cheese (about 2 1/2 oz)

Recipe



1. Heat oven to 425°F. Lightly spray 12-inch round pizza pan with Crisco® Original No-Stick Cooking Spray.

2. In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp. Remove bacon from skillet with slotted spoon and place on paper towels to drain; reserve 1 tablespoon bacon fat in skillet. Crumble bacon; set aside.

3. Add 1/2 tablespoon of the butter to bacon fat in skillet. Add onion and red peppers; cook over medium-high heat 3 to 5 minutes, stirring frequently, until onion is tender. Remove mixture from skillet with slotted spoon; set aside. Wipe out skillet.

4. Unroll pizza crust dough on pizza pan, pressing out dough to fit. Bake 8 to 10 minutes or until edges are light golden brown.

5. In medium bowl, beat eggs, Parmesan cheese, Italian seasoning, salt and pepper with wire whisk until well blended.

6. In small microwavable bowl, microwave pasta sauce uncovered on High about 1 minute or until hot.

7. Add remaining 1 1/2 tablespoons butter to skillet. Add egg mixture; cook over medium heat 3 to 4 minutes, gently stirring and lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist.

8. Remove pizza crust from oven. Spread heated pasta sauce evenly over crust. Top with eggs, bacon, red pepper mixture and queso fresco and Cheddar cheeses. Bake 5 to 7 minutes longer or until cheeses are melted and crust edge is deep golden brown.