Mushroom Breakfast Pizza
- 1 pound pizza dough thawed if frozen
- 4 slices bacon - (abt 4 oz)
- 1 pound fresh white mushrooms sliced (5 cups)
- 1/2 cup chopped onion
- 3 eggs
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 cup shredded Swiss cheese - (4 oz)
Preheat oven to 450 degrees. Spray a 12-inch pizza pan with vegetable cooking spray. Roll or stretch dough into pan, forming a 1/4- to 1/2-inch rim around edge; prick surface of dough with fork. Bake until crust just begins to brown, 10 to 12 minutes; set aside.
Meanwhile, in a large nonstick skillet, cook bacon until crisp; remove to paper towels. Cool then crumble; set aside.
Reduce oven to 375 degrees; pour off bacon drippings from pan. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, about 6 minutes. Spread over reserved pizza crust.
In a small bowl lightly beat eggs with mustard, salt and black pepper; drizzle over mushrooms; sprinkle with Swiss cheese and bacon. Bake until eggs are set, about 15 minutes. Cut in 4 wedges and serve.
This recipe yields 4 servings.