Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mushroom Breakfast Pizza
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- #71011

30-60 minutes
ingredients
1 pound pizza dough, thawed if frozen
4 slices bacon (may substitute turkey bacon)
1 pound fresh white mushrooms, sliced
1/2 cup chopped onion
3 eggs
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Swiss cheese (may use low fat cheese)
directions
Preheat oven to 450 degrees F.
Spray a 12-inch pizza pan with vegetable cooking spray.
Roll or stretch dough into pan, forming a 1/4 to 1/2-inch rim around edge; prick surface of dough with fork.
Bake until crust just begins to brown, 10 to 12 minutes; set aside.
Meanwhile, in a large nonstick skillet, cook bacon until crisp; remove to paper towels. Cool then crumble; set aside.
Reduce oven to 375F; pour off bacon drippings from pan.
Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, about 6 minutes. Spread over reserved pizza crust.
In a small bowl lightly beat eggs with mustard, salt and black pepper; drizzle over mushrooms; sprinkle with Swiss cheese and bacon.
Bake until eggs are set, about 15 minutes.
Cut in wedges and serve.
added by
Victoria Wesseler, CDKitchen Staff
Read more: Mighty Mushrooms
nutrition data
Nutritional data has not been calculated yet.Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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