Bake-Off® Contest 45, 2012
Dayton, Ohio

Sausage and Zucchini Breakfast Pizza

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

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10 reviews.
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  • prep time 55 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 8
 

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
eggs
1/3
cup grated Parmesan cheese
1/8
teaspoon ground black pepper
1
cup (4 oz) shredded Cheddar cheese

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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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