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Mushroom Breakfast Pizza

Yield 1 (12-inch) pizza

Ingredients

  • 3 cups all-purpose flour
  • 1 envelope Fleishmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons olive oil
  • Mushroom Topping
  • 3 eggs, slightly beaten
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded Swiss cheese
  • 5 slices bacon, cooked and crumbled

How to Make It

  1. Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and olive oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

    Roll dough to 12-inch circle; place on pizza pan brushed with olive oil. Form a rim by pinching the edge of the dough; prick surface with fork. Let rest 10 minutes.

    Bake at 450°F for 10 minutes. Spread with Mushroom Topping; drizzle with beaten eggs combined with Dijon mustard, salt and pepper. Sprinkle with cheese and bacon. Reduce oven to 375°F and bake for 20 minutes or until eggs are set. Garnish with snipped parsley or basil leaves if desired. Serve immediately.

    Mushroom Topping: In a medium skillet over medium-high heat, heat 2 tablespoons olive oil. Add 8 ounces sliced fresh mushrooms and 1/2 cup chopped onion. Cook 5 minutes, stirring occasionally. Drain well. Remove from heat.