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Breakfast Pizza

  • Makes: 16 to 17 slices  
  • Freezes: not recommended 
  • Preparation Time: 25 minutes  
  • Cooking Time: 20 minutes  

Ingredients

Pizza Crust

3 1/2 cups875 mL Robin Hood® Original All Purpose Flour

2 cups500 mL grated cheddar cheese

2 tbsp30 mL sugar

2 tbsp30 mL baking powder

1 tsp5 mL baking soda

2 tsp10 mL salt

1/4 tsp1 mL pepper

3/4 cup175 mL Crisco® All-Vegetable Shortening, cold

1 1/4 cups325 mL Carnation® Regular, 2% or Fat Free Evaporated Milk plus ¼ cup (50mL) for brushing

Topping

8 eggs

1/4 cup50 mL plain yogurt

1/4 cup50 mL chopped chives

1 tsp5 mL hot sauce, optional

1 tsp5 mL salt

1/4 tsp1 mL pepper

2 tbsp30 mL butter

6 bacon strips, cooked and diced

Directions

  1 Preheat oven to 425ºF (220ºC). Line baking sheet with parchment paper. If using a baking sheet with sides, flip it over for easier use.

  2 Place flour, 2 cups (500 mL) cheese, sugar, baking powder, baking soda, salt and pepper in food processor. Pulse to combine. Add cold diced shortening; pulse until mixture is the texture of coarse meal. Add evaporated milk; pulse just until dough is moistened, 2 to 3 times.

  3 Turn dough onto a lightly floured work surface, knead until just combined. Roll into a 14” (36 cm) circle ½” (3 cm) thick. Using a large spatula or the bottom of a spring form pan, gently place on prepared baking sheet. Brush with remaining evaporated milk.

  4 Bake in preheated oven for 17 to 20 minutes until golden brown.

  5 Whisk eggs, yogurt, salt, pepper, hot sauce and herbs in a large bowl.

  6 Melt butter in large skillet over medium heat. Add eggs. Stir gently as they cook so that curds form but mixture is moist.

  7 Spoon mixture over warm base. Sprinkle with bacon.

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