Ingredients
- 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- 1/2 cup coarsely chopped bacon
- 6 eggs, beaten
- 4 oz (half of 8-oz package) cream cheese, cut into small pieces
- 2 cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
- 1/2 cup sliced red bell pepper
- 1/4 cup thinly sliced red onion
- Fresh chopped cilantro, if desired
- Old El Paso® salsa, if desired
Preparation
Step 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 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 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 In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
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.
Expert TipsYou can also use Monterey Jack or Cheddar cheese. You can also use flavored cream cheese in place of the plain cream cheese.
Don't have a round pizza pan? Press the crust into a 15x10-inch pan with sides, sprayed with cooking spray.