Scrambled Egg Pizza

• 1 – 16 ounxe loaf frozen whole wheat bread dough, thawed
• 1 cup chopped zucchini or green sweet pepper
• 1 cup sliced fresh mushrooms
• ¼ teaspoon crushed red pepper
• 1 tablespoon cooking oil
• 8 eggs
• ½ cup milk
• 1 tablespoon butter or margarine
• ¾ cup shredded mozzarella cheese (3 oz.)
• 2 slices of bacon, crisp-cooked, drained, and crumbled

1. On a lightly floured surface, roll bread dough into a 14-inch circle.  Transfer dough to a greased 13-inch pizza pan.  Build up edges slightly.  Prick dough generously with a fork.  Bake in a 375^o oven 15-20 minutes or until light brown.
2.  Meanwhile, in a large skillet, cook zucchini, mushrooms, and crushed red pepper in hot oil about 5 minutes or until vegetables are almost tender.  Remove zucchini mixture and drain.
3. In a medium bowl, beat together eggs and milk.  In the same skillet melt butter over medium heat; pour in egg mixture.  Cook, without stirring until mixture begins to set on the bottom and around edge.  Using a large spatula, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath.  Continue cooking over medium heat for 2-3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
4. Sprinkle half of the shredded cheese over the hot crust.  Top with scrambled eggs, zucchini, mushrooms, and bacon.

Background: Hungry crowd on a Sunday morning, try this pizza with a bunch of different toppings. My family also loves these pizzas as a leftover on a busy Monday morning.