Pillsbury® Breakfast Pizza

• 1 can (13.8 oz) Pillsbury(R) refrigerated artisan pizza crust with whole grain
• 1/2 cup cup coarsely chopped bacon
• 6 eggs, beaten
• 4 ounces (half of 8-oz package) cream cheese, cut into small pieces
• 2 cups shredded Monterey Jack cheese with jalapeno peppers (8 oz)
• 1/2 cup sliced red bell pepper
• 1/4 cup thinly sliced red onion
• Fresh chopped cilantro, if desired
• Old El Paso(R) salsa, if desired

1. Step 1 Heat oven to 400u0b0F for dark or nonstick pan (425u0b0F for all other pans). Spray 14-inch round pizza pan with cooking spray.
2. Step 2: Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
3. Step 3: Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
4. Step 4: In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
5. Step 5: Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.

crust, bacon, eggs, cream cheese, shredded monterey jack cheese, red bell pepper, red onion, cilantro, salsa

Taken from www.myrecipes.com/recipe/pillsbury-breakfast-pizza (may not work)