Bacon Mushroom and Swiss Breakfast Pizza

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A breakfast pizza loaded with savoury bacon, mushrooms and Swiss cheese.

1 (12-inch) pizza
2-3/4 to 3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1 cup water
2 tablespoons Mazola® RightBlend® Oil
Mushroom Topping:
2 tablespoons Mazola® RightBlend® Oil
8 ounces fresh mushrooms, sliced
1/2 cup chopped onion
Egg Filling
3 egg slightly beaten
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Swiss cheese
5 slices bacon, cooked and crumbled

Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and olive oil until very warm (120º to 130ºF). Gradually add to flour mixture and beat 2 minutes at medium speed. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. (If using RapidRise Yeast, let pizza dough rest at this point for 10 minutes.)

Roll pizza dough to 12-inch circle; place on pizza pan brushed with olive oil. Form a rim by pinching the edge of the dough; prick surface with fork. Let rest 10 minutes.

Prepare mushroom topping, while dough rests. Heat olive oil in a skillet over medium high heat. Add mushrooms and onion; cook 5 minutes, stirring occasionally. Remove from heat and drain well.

Bake crust in preheated 450ºF oven for 10 minutes. Spread with mushroom topping; drizzle with beaten eggs combined with Dijon mustard, salt and pepper. Sprinkle with cheese and bacon. Reduce oven to 375ºF and bake for 20 minutes or until eggs are set. Garnish with snipped parsley or basil leaves if desired. Serve immediately.

Total Time
Bake Time 30 minutes
Rise Time 10 to 20 minutes
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