Ingredients
1-1/4 teaspoons active dry yeast3/4 cup warm water (110° to 115°)1 tablespoon sugar1 tablespoon olive oil1 teaspoon salt2-1/4 cups all-purpose flourTOPPINGS:1 cup salsa2 medium tomatoes, seeded and chopped1 large onion, chopped1 small green pepper, chopped1 tablespoon olive oil6 large eggs, beaten1/2 teaspoon seasoned salt1/4 teaspoon salt1/4 teaspoon garlic pepper blend1 cup shredded part-skim mozzarella cheese
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes.
Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown.
Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set.
Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.
