Breakfast Pizza From Pillsbury® Artisan Pizza Crust

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (13.8 ounce) can Pillsbury® refrigerated artisan pizza crust with whole grain
• 1/2 cup coarsely chopped bacon
• 6 eggs, beaten
• 4 ounces cream cheese, cut into small pieces
• 2 cups shredded Monterey Jack cheese with jalapeno peppers
• 1/2 cup sliced red bell pepper
• 1/4 cup thinly sliced red onion
• Fresh chopped cilantro, if desired
• Old El Paso® Salsa

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Unroll the Pillsbury artisan pizza crust onto a baking sheet or pizza pan and press it into an even round or rectangle.

2. Cook the chopped bacon in a skillet over medium heat for about 6 minutes, until crisp. Transfer to paper towels to drain.

3. Pour the beaten eggs into a skillet over medium-low heat and stir gently for about 3 minutes, until just set and no longer runny. Remove from heat.

4. Scatter the cream cheese pieces over the crust, then spread the scrambled eggs and crisp bacon evenly on top.

5. Sprinkle the Monterey Jack cheese with jalapeno peppers over the eggs, then scatter the sliced red bell pepper and thinly sliced red onion over the cheese.

6. Bake for 12 to 15 minutes, until the crust is golden on the edges and the cheese has melted.

7. Let the pizza rest for 2 minutes. Top with Old El Paso salsa and fresh chopped cilantro if desired, then slice and serve.