Ingredients
2
tablespoons Crisco® 100% Extra Virgin Olive Oil
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
lb bulk spicy Italian pork sausage
4
cups thinly sliced zucchini (about 2 medium)
1
medium onion, thinly sliced
1
medium green bell pepper, cut into 1-inch squares
1/4
teaspoon salt
6
eggs
1/3
cup grated Parmesan cheese
1/8
teaspoon ground black pepper
1
cup (4 oz) shredded Cheddar cheese
Preparation
Heat oven to 425°F. Grease large cookie sheet with 1 tablespoon of the oil. Unroll pizza crust dough onto cookie sheet; press into 16x13-inch rectangle.
Bake 8 minutes. Meanwhile, in 12-inch nonstick skillet, cook sausage 5 to 7 minutes over medium-high heat or until sausage is no longer pink, stirring frequently. Transfer sausage to small bowl; set aside.
Add remaining 1 tablespoon oil to skillet. Cook zucchini, onion, bell pepper and salt over medium heat, stirring frequently, until vegetables are crisp-tender, about 10 minutes. Add sausage to vegetable mixture; stir to combine.
In medium bowl, beat eggs with wire whisk. Beat in Parmesan cheese and pepper. Drain vegetable-sausage mixture, if necessary. Pour egg mixture into skillet; stir to combine. Cook over medium heat 1 1/2 to 2 minutes or until eggs are partially set, stirring occasionally.
Spoon vegetable, egg and sausage mixture onto prebaked pizza crust to within 1/2 inch of edges. Top with Cheddar cheese.
Bake 6 to 10 minutes or until egg is set, cheese is melted and crust is golden brown. Let stand 2 minutes before serving.
