1 pound pizza dough, thawed if frozen
4 slices bacon
1 pound fresh white mushrooms, sliced (about 5 cups)
1/2 cup chopped onion
3 eggs
1 teaspoon Dijon-style mustard
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Swiss cheese (about 4 ounces)


1. Preheat oven to 450 degrees F. 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.
2. Meanwhile, in a large nonstick skillet, cook bacon until crisp; remove to paper towel-lined plate. Cool then crumble; set aside. Reduce oven to 375 degrees F; 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.
3. 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.
You can substitute Canadian bacon or sausage for the bacon in this recipe. Serve the pizza with fresh fruit salad for a unique brunch offering.
Mushroom Breakfast Pizza
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