Sausage and Zucchini Breakfast Pizza

Sausage and eggs meet pizza and cheese to create a delicious breakfast and brunch recipe.

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Servings 8

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( 21 ) Ratings

21 Ratings

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593070d0-9908-4039-85db-59697f308fcf

Bake-Off® Contest 45, 2012

Suzanne Beck

Dayton, Ohio

ingredients 11
Prep Time 55 min
Total Time 1 hr 15 min

Ingredients

2: tablespoons Crisco® 100% Extra Virgin Olive Oil

1: can Pillsbury® refrigerated classic pizza crust

1/2: lb bulk spicy Italian pork sausage

4: cups thinly sliced zucchini (about 2 medium)

1: medium onion, thinly sliced

1: medium green bell pepper, cut into 1-inch squares

1/4: teaspoon salt

6: LAND O LAKES® Eggs

1/3: cup grated Parmesan cheese

1/8: teaspoon McCormick® Ground Black Pepper

1: cup (4 oz) shredded Cheddar cheese

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Directions

1 Heat oven to 425°F. Grease large cookie sheet with 1 tablespoon of the oil. Unroll pizza crust dough onto cookie sheet; press into 16x13-inch rectangle.
2 Bake 8 minutes. Meanwhile, in 12-inch nonstick skillet, cook sausage 5 to 7 minutes over medium-high heat or until sausage is no longer pink, stirring frequently. Transfer sausage to small bowl; set aside.
3 Add remaining 1 tablespoon oil to skillet. Cook zucchini, onion, bell pepper and salt over medium heat, stirring frequently, until vegetables are crisp-tender, about 10 minutes. Add sausage to vegetable mixture; stir to combine.
4 In medium bowl, beat eggs with wire whisk. Beat in Parmesan cheese and pepper. Drain vegetable-sausage mixture, if necessary. Pour egg mixture into skillet; stir to combine. Cook over medium heat 1 1/2 to 2 minutes or until eggs are partially set, stirring occasionally.
5 Spoon vegetable, egg and sausage mixture onto prebaked pizza crust to within 1/2 inch of edges. Top with Cheddar cheese.
6 Bake 6 to 10 minutes or until egg is set, cheese is melted and crust is golden brown. Let stand 2 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 190mg; 190%;
Sodium: 890mg; 890%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 20%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;