Breakfast Pizza

  3 reviews
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 6 servings


can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
cup coarsely chopped bacon
eggs, beaten
oz (half of 8-oz package) cream cheese, cut into small pieces
cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
cup sliced red bell pepper
cup thinly sliced red onion
Fresh chopped cilantro, if desired
Old El Paso™ salsa, if desired


  1. 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray.
  2. 2 Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
  3. 3 Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
  4. 4 In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
  5. 5 Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.




Nutrition Information

Recipe Step Photos

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