Veggie Breakfast Pizza Recipe
“We love Mexican food and combined several recipes to come up with this one. It’s often our breakfast on Saturdays, when we can enjoy more time around the table, and our kids look forward to getting up just for this!” Bev Lehrman - Gijoca, Brazil
- 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 King Arthur Unbleached 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 eggs, beaten
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/4 teaspoon garlic pepper blend
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 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.
- 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.
- 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.
- 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.
- Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 8 slices.
Originally published as Veggie Breakfast Pizza in Healthy Cooking June/July 2009, p40
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