Breakfast Pizza

Crust:



1 3/4 c to 2 c flour


1 envelope Fleischmann’s Pizza Crust Yeast

3/4 tsp salt

1 tbsp olive oil

2/3 c very warm water (120-130 F)

Topping:


1/2 jar of Alfredo sauce

1 lb of bacon or sausage (or combo) cooked and chopped


1 potato, sliced thin, boiled for 3 mins


5-6 eggs, beaten


1 tsp garlic powder


1 tsp pepper

1 tsp salt


1/2-3/4 c shredded cheddar cheese


1/2-3/4c shredded mozzarella cheese


paprika


Combine 1 c flour, undissolved yeast, and salt in large bowl. Add very warm water and olive oil. Mix till well blended-1 min. Gradually add remaining flour to make a soft dough. Dough should form ball and be sticky.


Knead on a floured surface, adding additional flour as needed, until smooth and elastic-4 mins.

Roll dough on a floured counter to 12 inch round then place on greased pan. Form a rim around the outside for a crust. Prick surface of dough with fork in several places.

Bake crust at 450 for 8 mins on lowest rack. Remove and turn oven to 375. Top pizza with Alfredo sauce, coating evenly. Layer then with potatoes and bacon. Beat eggs with pepper, garlic powder, and salt. Pour carefully over surface (try to stay away from edges). Sprinkle with cheese and then sprinkle with paprika. Bake 16-20 mins until eggs are set and crust is browned.


**I would suggest putting pizza pan on top of aluminum foil to catch any run off of the eggs.