Overnight Baked Eggs Bruschetta

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 tablespoon cornmeal
• 3 tablespoons olive oil, divided
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 3/4 pound sliced baby portobello mushrooms
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups pizza sauce
• 1 tablespoon white vinegar
• 9 large eggs
• 2 ounces fresh goat cheese, crumbled
• 1/2 cup French-fried onions
• Fresh basil leaves

1. Preheat oven to 400u0b0. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.
3. In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water.
4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.
5. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400u0b0. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

crust, cornmeal, olive oil, mozzarella cheese, baby portobello mushrooms, garlic, rosemary, pepper, salt, pizza sauce, white vinegar, eggs, goat cheese, onions, fresh basil

Taken from www.tasteofhome.com/recipes/overnight-baked-eggs-bruschetta/ (may not work)