Cheesy Egg Pizza
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (At 110 F)|
|Basic biscuit mix||2 1⁄2 Cup (40 tbs)|
|Hard-cooked eggs||8 , sliced|
|Tomato sauce||15 Ounce (1 Can)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Dried crushed red pepper||To Taste|
Soften yeast in warm water.
Add the Basic Biscuit Mix; beat vigorously for 2 minutes.
Knead dough till smooth (25 strokes) on a surface sprinkled lightly with flour.
Divide dough in half; cover and let rest 10 minutes.
Roll out each half of the dough and fit into a greased 12-inch pizza pan.
Brush dough lightly with cooking oil.
Bake at 425° for 10 minutes.
Remove from oven.
Arrange half the egg slices on each of the pizza crusts.
Combine remaining ingredients except cheese and red pepper; spread half'the mixture over the eggs on each pizza.
Sprinkle cheese over all.
Bake at 425° till crusts are done, 5 to 7 minutes.
Pass the dried crushed red pepper to sprinkle on pizza.