I made this for a few friends at the Farmers Market today. They gave it a thumb’s up. It’s easy and tasty!
Pepperoni Breakfast Pizza
1 1/2 cups reduced fat Bisquick®
1/3 cup hot water
4 egg whites
1/8 teaspoon pepper
4 ounces turkey pepperoni
2 tablespoons green onions, sliced (2 tablespoons)
8 ounces tomato sauce, with basil and oregano
2/3 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon sliced fresh basil leaves, if desired
Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge. Bake 10 to 15 minutes or until golden brown. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist. Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot. Sprinkle with basil.
Yield: 8 slices. Per slice= 180 Calories; 6g Fat (31.3% calories from fat); 12g Protein; 19g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 827mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.