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Smoky Brunch Pizza




Source of Recipe


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List of Ingredients




1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2 tablespoons butter or margarine
1/4 cup sliced green onions (4 medium)
1/4 cup chopped red bell pepper
8 eggs
1/4 cup milk
1/8 teaspoon pepper
1 package (4.5 oz) smoked salmon, flaked
1/2 cup reduced-fat chives-and-onion cream cheese (from 8-oz container)

Recipe





1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, melt butter over medium heat. Cook and stir onions and bell pepper in butter 2 to 3 minutes or until tender.
3. In medium bowl, beat eggs, milk and pepper. Add egg mixture to onions and bell pepper. Cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked but still moist. Fold in salmon. Remove from heat. Spread cream cheese evenly over dough. Spoon cooked egg mixture over cream cheese.
4. Bake classic crust 12 to 16 minutes, thin crust 9 to 14 minutes, or until toppings are hot and crust is deep golden brown. If desired, garnish with additional green onions. Cut into 8 servings.