Sausage and Zucchini Breakfast Pizza

(22)
  10 reviews
  • 55 min prep time
  • 1 hr 15 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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. 5 Spoon vegetable, egg and sausage mixture onto prebaked pizza crust to within 1/2 inch of edges. Top with Cheddar cheese.
  6. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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