Veggies and Eggs Breakfast Pizza


  • 1 loaf frozen whole wheat bread dough, about 16 ounces, thawed

  • 1 cup sliced fresh mushrooms

  • 1/2 cup sliced zucchini, halved,

  • 1/2 cup green or red sweet pepper, cut to pieces

  • 1/4 teaspoon crushed red pepper (optional)

  • 2 slices bacon, crisp-cooked, drained (optional)

  • 1 tablespoon cooking oil

  • 8 eggs

  • 1/2 cup milk

  • 1 tablespoon butter or low trans-fat margarine

  • 1 to 1 1/2 cups shredded cheddar and/or mozzarella cheese, about 6 ounces

  • Chunky salsa (optional)


  1. Preheat oven to 315ºF. Lightly grease a 13-inch pizza pan with cooking spray. Set aside.

  2. On a lightly floured surface, roll bread dough into a 12-inch circle. If dough is difficult to roll out, stop and let it rest for for a while.

  3. Transfer dough to prepared pizza pan. Build up edges slightly. Pick dough generously with a fork. Bake for 15 to 20 minutes or until light brown.

  4. Meanwhile, heat up oil in a large skillet. Cook the mushrooms, zucchini, and crushed red pepper (if using) in hot oil about 5 minutes or until vegetables are almost tender. Remove the mixture from heat and drain well.

  5. In a medium bowl, beat together eggs and milk. In same skillet in step 3, melt the butter or margarine over medium heat. Pour in egg mixture. Cook, without stirring, until the mixture begins to set on the bottom and around edges.

  6. Lift and fold partially cooked eggs by using a large spatula. This is to allow the uncooked egg portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist over medium heat. Immediately remove from heat.

  7. Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, zucchini mixture, bacon, following the remaining cheese. Continue baking for 5 to 8 minutes or until cheese melts. Serve with salsa if you like.

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