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Coat a 13-inch pizza pan with cooking spray; set aside. Preheat oven to 375°F. On a lightly floured surface, roll bread dough into a 14-inch circle. If the dough is difficult to roll out, stop and let it rest a few minutes. Transfer the dough to the prepared pan. Build up the edges slightly. Prick the dough generously with a fork. Bake for 15 to 20 minutes or until light brown.
Meanwhile, heat oil in a large skillet over medium-high heat. Add zucchini (and/or pepper pieces), mushrooms and, if desired, crushed red pepper. Cook, stirring occasionally, about 5 minutes or until the vegetables are almost tender. Remove the vegetables from the pan and drain.
In a medium bowl, beat together eggs and milk. In the same skillet, melt butter (or margarine) over medium heat; pour in the egg mixture. Cook, without stirring, until the mixture begins to set on the bottom and around the edges. Using a large spatula, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist. Remove from heat.
Sprinkle half of the shredded cheese over the hot crust. Top with the eggs, zucchini mixture, bacon and the remaining cheese. Bake for 5 to 8 minutes more or until the cheese melts. If desired, serve with salsa.