Scrambled Egg Pizza

1 16 oz. loaf frozen bread dough, thawed

1 c. chopped zucchini or green pepper

1 c. sliced fresh mushrooms

1/4 tsp. crushed red pepper

1 T cooking oil

8 eggs

1/2 c. milk

1 T butter or margarine

1 1/2 c. shredded cheddar cheese

2 strips bacon, crisp-cooked, drained, & crumbled

1.  Grease a 13-in pizza pan; set aside.  On a lightly floured surface, roll bread dough into a 14-in circle.  If dough is difficult to roll out, stop and let it rest a few minutes.  Transfer dough to prepared pan.  Build up edges slightly.  Prick dough generously with a fork.  Bake in a 375 degree oven for 15-20 minutes or until light brown.

2.  Meanwhile, in a large skillet cook zucchini, mushrooms, and, if desired, crushed red pepper in hot oil 5 minutes or until vegetables are almost tender.  Remove zucchini mixture and drain.

3.  In a medium bowl beat together eggs and milk.  In the same skillet melt butter over medium heat; pour in egg mixture.  Scramble eggs over medium heat 2-3 minutes until mixture is cooked through but is still glossy and moist.

4.  Sprinkle half of the cheese over the hot crust.  Top with scrambled eggs, zucchini mixture, bacon, and remaining cheese.  Bake for 5-8 minutes more until cheese melts.

As you can see, I'm still into the breakfast for dinner mode.  I'm not a bacon fan so I usually make this vegetarian.  Today I had some leftover cubed ham in the fridge, so I added that and it was tasty too.  For a shortcut, you could also use canned mushrooms or whatever toppings you like.  This is really easy and I love using the frozen bread dough for the crust.  I've used it for other homemade pizzas many times and it always turns out good!