I loved this pizza. I am always up for breakfast for dinner and this brought it to a whole new level. The girls love scrambled eggs for breakfast and the triplets will eat 6 eggs scrambled by themselves, so obviously they were going to love this dinner and they did! Jen and Anna do not like eggs so I made a section of the pizza without the eggs for them. Jen tried a little of the pizza with the eggs on it and she said that it wasn’t too bad. If you like eggs, I highly recommend this dinner.
Grade: A
Ingredients
1 16-oz loaf frozen whole wheat bread dough, thawed
1 c chopped zucchini
1 c sliced fresh mushrooms
¼ tsp crushed red pepper
1 Tbs cooking oil
8 eggs
½ c milk
1 Tbs butter
¾ c shredded mozzarella cheese
2 slices bacon, crisp cooked, drained, and crumbled (I did not use bacon in my recipe)
Directions
1. On a lightly floured surface, roll bread dough into a 14-in circle. Transfer dough to a greased 13-in pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375 degree oven 15 to 20 minutes or until light brown.
2. Meanwhile, in a large skillet cook zucchini, mushrooms, and crushed red pepper in hot oil about 5 min. or until vegetables are almost tender. Remove zucchini mixture and drain.
3. In a medium bowl beat together eggs and milk. In the same skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. (Just make scrambled eggs!) Remove from heat.
4. Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, zucchini mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts.
Grade: A
Ingredients
1 16-oz loaf frozen whole wheat bread dough, thawed
1 c chopped zucchini
1 c sliced fresh mushrooms
¼ tsp crushed red pepper
1 Tbs cooking oil
8 eggs
½ c milk
1 Tbs butter
¾ c shredded mozzarella cheese
2 slices bacon, crisp cooked, drained, and crumbled (I did not use bacon in my recipe)
Directions
1. On a lightly floured surface, roll bread dough into a 14-in circle. Transfer dough to a greased 13-in pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375 degree oven 15 to 20 minutes or until light brown.
2. Meanwhile, in a large skillet cook zucchini, mushrooms, and crushed red pepper in hot oil about 5 min. or until vegetables are almost tender. Remove zucchini mixture and drain.
3. In a medium bowl beat together eggs and milk. In the same skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. (Just make scrambled eggs!) Remove from heat.
4. Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, zucchini mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts.
Lucy loving every bite.
Anna loves pizza!
Sarah eating or covering her mouth for a sneeze?
Emily politely reaching for her food.
Yum! I love this idea and will definitely be adding it one Friday night in the very near future. Thanks for sharing!
ReplyDelete