Omelet Pizza
A fun twist on pizza night.
Prep
Cook
| Category: | Breakfast Main Course |
| Seasons | |
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Ingredients
Ingredients
| 1 13.8 oz can refrigerated pizza crust dough |
| 6 Oakdell Omega-3 Eggs |
| 2 tsp extra virgin olive oil |
| 1/4 cup onion, diced |
| 1/2 cup mushroom, slices |
| 1/2 cup green bell pepper, diced |
| 1/2 cup red bell pepper, diced |
| salt and pepper, to taste |
| 1/2 cup pizza sauce |
| 1 1/2 cups mozzarella cheese, grated |
| 1/4 cup ham, diced |
Omelet Pizza Directions
- Preheat oven to 425 Degree F. Coat a 16-inch pizza pan with non-stick cooking spray.
- Roll out pizza dough and press in pizza pan. Build up the sides with dough. Poke the bottom of dough with fork. Bake pizza dough for 8 minutes.
- Meanwhile whisk eggs in a medium bowl. Heat oil in a large skillet over medium-high heat. Add onion. Cook for 1 minute. Add mushroom, red and green peppers to the skillet. Cook for 4 minutes or until veggies soften. Add eggs over the veggies, stirring occasionally and cook for an additional 4 minutes, or until the eggs are set. Sprinkle with salt and pepper.
- Remove pizza dough from oven and spread pizza sauce on top and sprinkle with cheese. Top with egg mixture and ham. Bake for 6-10 minutes or until dough is crispy.
