Breakfast Pizza

Clean plate club for the whole family last night with this delicious creation!
I found this in my BHG cookbook, but tweaked it for my preferences.

Bread dough
4 slices bacon
1 cup sliced fresh mushrooms
I cup chopped zucchini or green pepper
8 eggs (you could use just 6)
1/2 cup milk
1 cup shredded mozzarella cheese
(I also added fresh spinach)
Season as you like

• Cook bacon; set aside and crumble when cooled
• In bacon grease, cook the vegetables
• Form dough into a round pizza pan; build up edges slightly and prick dough generously with a fork. Bake in a 375 degree oven 15-20 minutes or until light brown.
• In a medium bowl, whisk eggs and milk. Cook in a buttered skillet over medium until eggs are nearly done (will be cooked through but still glossy). Remove from heat.
• Sprinkle half the cheese over the hot crust. Top with scrambled eggs, veggies, bacon and remaining cheese. Bake 5-8 minutes until cheese melts.

Mike made these for us last night when we were at gymnastics and what a treat to come home to such a delicious meal! One of the pizzas was lactose-free for me, which actually turned out really well. Enjoy!