Name: Bacon, Mushroom and Swiss Breakfast Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 2 ¼ to 2 ¾ cups (550 mL to 675 mL) all-purpose flour, divided; 1 envelope Fleischmann's® Pizza Yeast OR Quick Rise Yeast; 1 tsp (5 mL) salt; 1 cup (250 mL) warm water (120 to 130ºF/50 to 55ºC); 2 Tbsp (30 mL) extra virgin olive oil; 2 Tbsp (30 mL) extra virgin olive oil; 8 oz (250 g) fresh mushrooms, sliced; ½ cup (125 mL) chopped onion; 3 eggs, slightly beaten; 1 tsp (5 mL) Dijon mustard; ½ tsp (2 mL) salt; ¼ tsp (1 mL) pepper; 1 cup (250 mL) shredded Swiss cheese; 5 slices bacon, cooked and crumbled; 2 Tbsp (30 mL) chopped fresh parsley or basil (optional)

Bacon, Mushroom and Swiss Breakfast Pizza

Prep Time

30 min

Cook Time

30 min

Yields

1 serving

Who says pizza can’t be for breakfast? A mouth-watering dish with a cheesy egg filling and a bacon and mushroom topping.

Courtesy of Fleischmann’s®

Breakdown of Times:

Prep Time: 10 minutes

Proof Time: 10 to 20 minutes

Bake Time: 30 minutes

ingredients

Crust

2 ¼

to 2 ¾ cups (550 mL to 675 mL) all-purpose flour, divided

envelope Fleischmann's® Pizza Yeast OR Quick Rise Yeast

tsp (5 mL) salt

cup (250 mL) warm water (120 to 130ºF/50 to 55ºC)

Tbsp (30 mL) extra virgin olive oil

Mushroom Topping

Tbsp (30 mL) extra virgin olive oil

oz (250 g) fresh mushrooms, sliced

cup (125 mL) chopped onion

Egg Filling

eggs, slightly beaten

tsp (5 mL) Dijon mustard

tsp (2 mL) salt

tsp (1 mL) pepper

cup (250 mL) shredded Swiss cheese

slices bacon, cooked and crumbled

Tbsp (30 mL) chopped fresh parsley or basil (optional)

Ingredient Substitution Guide

directions

Step 1

Combine 1 cup (250 mL) flour, undissolved yeast and salt in a large bowl. Gradually add water and oil to flour mixture; mix with a spoon until well combined, about 2 minutes. Add enough remaining flour to make a soft dough (until the dough cleans the sides of the bowl as you mix). Turn out onto a lightly floured surface; knead for 8 minutes or until smooth and elastic. Let dough rest at this point for 10 minutes.

Step 2

Roll dough to 12-inch (30 cm) circle; place on a 12-inch (30 cm) pizza pan brushed with olive oil. Form a rim by pinching the edge of the dough; prick surface with fork. Let rest 10 minutes.

Step 3

Prepare mushroom topping, while dough rests. Heat olive oil in a skillet over medium high heat. Add mushrooms and onion; cook 5 minutes, stirring occasionally. Remove from heat and drain well.

Step 4

Bake crust in preheated 450ºF oven for 10 minutes.

Step 5

Spread with mushroom topping; drizzle with beaten eggs combined with Dijon mustard, salt and pepper. Sprinkle with cheese and bacon. Reduce oven to 375ºF (190°C) and bake for 20 minutes or until eggs are set. Garnish with parsley or basil leaves, if desired. Cut into pizza slices and serve immediately.

Rate Recipe

My rating for Bacon, Mushroom and Swiss Breakfast Pizza

Bacon, Mushroom and Swiss Breakfast Pizza