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Veggie Breakfast Pizza

 Veggie Breakfast Pizza
“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
8 ServingsPrep: 50 min. Bake: 15 min.

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
  • TOPPINGS:
  • 1 cup salsa
  • 2 medium tomatoes, seeded and chopped
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon olive oil
  • 6 Eggland's Best 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

Directions

  • 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

2 of 2

Veggie Breakfast Pizza (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 slice equals 285 calories, 10 g fat (3 g saturated fat), 168 mg cholesterol, 731 mg sodium, 34 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.