It seems I've been talking about pizza a lot lately, but, hey, it has all the food groups!
Judy and I love a breakfast pizza, almost as much as left over pizza and scrambled eggs. However, it is a little more trouble to make, but worth it all, and, if I can do it, you can do it!
Start with you pizza pan, spray it lightly with your favorite cooking oil and then spread out the dough. I use Pillsbury Crescent Rolls. There seems to be just enough triangles to fill the center of the pan. Then take a small rolling pin, or glass, or anything that will flatten the dough out evenly. Be sure to close the gaps between the strips of dough, and to push the dough all the way up to the edge of the pan. I even create a little lip up the sides to ensure the beaten eggs do not get under the dough.
It takes at least 4 eggs to fill the top of the pizza, so in a bowl crack 4 eggs, add salt and pepper, and sprinkle in a some diced jalapeno peppers. It depends on your taste as to how much, but I love the taste it gives my coffee!
Next I put pepperoni all around the pizza in two rings. Between the pepperonis I layered on fresh spinach leaves, washed with the stems broken off, and some sliced tomatoes. I then sprinkled on bacon I had fried and crushed earlier. I made sure some bacon bits got on top of the spinach leaves and tomato slices to ensure the juice helped cook them.
Finally I generously spread shredded cheese over the entire pizza. I put the pie in a oven according to the cooking directions on the crescent roll package.
When if came out...BAM...it was looking might good and the taste, with my coffee, was terrific!
This usually makes 8 to 9 slices, which is enough for us to enjoy two mornings! Reheat what's left the next morning on a cookie sheet for about 10 to 12 minutes at 350 degrees.