Denver Scrambled Egg Pizza Recipe

Ingredients

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

1

tablespoon butter or margarine

1

cup frozen bell pepper and onion stir-fry

8

eggs

2

tablespoons milk

1/4

teaspoon salt

1/2

cup chopped cooked ham

2

to 3 tablespoons creamy mustard-mayonnaise sauce

Preparation

Heat oven to 400°F. Lightly spray or grease large cookie sheet. Unroll dough on work surface. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each to form 6x5-inch rectangle. With fingers, create slight rim on edge of each rectangle.

Bake classic crust 11 to 15 minutes, thin crust 8 to 13 minutes, or until golden brown. Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, until tender.

In medium bowl, beat eggs, milk and salt; stir in ham. Add to skillet; cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked and eggs are set but still moist.

Spread each baked crust with mustard-mayonnaise sauce. Spoon egg mixture evenly over sauce.