Breakfast Pizza from Pillsbury® Artisan Pizza Crust

Ingredients

• 0.5 cup bacon coarsely chopped
• 4 ounces cream cheese cut into small pieces
• 6  eggs beaten
• 2 cups monterrey jack cheese shredded with jalapeno peppers
• 13.8 ounce artisan pizza crust whole refrigerated with grain pillsbury® canned
• 0.5 cup bell pepper red sliced
• 0.3 cup onion red thinly sliced
• 6 servings salsa old el paso®

Equipment

• frying pan
• oven
• pizza pan

Directions

1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 14-inch round pizza pan with cooking spray.
2. Unroll dough; place on pan. Starting at center, press out dough to edge of pan.
3. Bake about 8 minutes or until crust edge begins to set.
4. Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently.
5. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
6. In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
7. Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon.
8. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges.
9. Sprinkle with cilantro, and serve with salsa.