Veggie Breakfast Pizza

Name: Veggie Breakfast Pizza
Ingredients: 1-1/4 teaspoons active dry yeast; 3/4 cup warm water (110° to 115°); 1 tablespoon sugar; 1 tablespoon olive oil; 1 teaspoon salt; 2-1/4 cups all-purpose flour; 1 cup salsa; 2 medium tomatoes, seeded and chopped; 1 large onion, chopped; 1 small green pepper, chopped; 1 tablespoon olive oil; 6 large eggs, beaten; 1/2 teaspoon seasoned salt; 1/4 teaspoon salt; 1/4 teaspoon garlic pepper blend; 1 cup shredded part-skim mozzarella cheese

16 ingredients

5 steps

Ingredients

1-1/4 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
2-1/4 cups all-purpose flour
1 cup salsa
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 tablespoon olive oil
6 large eggs, beaten
1/2 teaspoon seasoned salt
1/4 teaspoon salt
1/4 teaspoon garlic pepper blend
1 cup shredded part-skim mozzarella cheese

Directions

1

In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes.
2

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes.
3

Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown.
4

Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set.
5

Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.