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Breakfast pizza also makes a great weeknight supper.

Prep Time: 30 Min

Total Time: 30 Min

Makes: 8 servings

Ernest Crow
Rockville, Maryland
Bake-Off® Contest 38, 1998
Recipe
Tips (1)
Reviews (5)
RECIPE TOOLBOX

INGREDIENTS

1
 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
8
 LAND O LAKES® Eggs
1/4
 cup half-and-half or milk
1/8
 teaspoon salt
1/8
 teaspoon pepper
2
 tablespoons LAND O LAKES® Butter
1
 container (8 oz) chive, vegetable or regular cream cheese
8
 slices bacon, crisply cooked
 Green onions, if desired

DIRECTIONS

1 Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. 2 In medium bowl, beat eggs, half-and-half, salt and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. 3 Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza. 4 Bake 12 to 15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.
For a crispier crust, bake crust 6 to 7 minutes or until it begins to brown, before adding toppings; bake pizza 8 to 12 minutes.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 12g,
  • Cholesterol 260mg;
  • Sodium 510mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 14g;
Percent Daily Value*:
  • Vitamin A 15.00%;
  • Vitamin C 0.00%;
  • Calcium 6.00%;
  • Iron 10.00%;
Exchanges:
  • 1 Starch;
  • 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
®Crisco is a trademark of The J.M. Smucker Company
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2011

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