Veggie Breakfast Pizza

• 1-1/4 teaspoons active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2-1/4 cups all-purpose flour
• 1 cup salsa
• 2 medium tomatoes, seeded and chopped
• 1 large onion, chopped
• 1 small green pepper, chopped
• 1 tablespoon olive oil
• 6 large eggs, beaten
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon salt
• 1/4 teaspoon garlic pepper blend
• 1 cup shredded part-skim mozzarella cheese

1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes.
2. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes.
3. Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425u0b0 for 8-10 minutes or until golden brown.
4. Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set.
5. Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.

active dry yeast, warm water, sugar, olive oil, salt, flour, salsa, tomatoes, onion, green pepper, olive oil, eggs, salt, salt, garlic pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/veggie-breakfast-pizza/ (may not work)