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4 Seasons Bacon Breakfast Pizza

4-Seasons Bacon Breakfast Pizza

Kick off the day with a better-for-you breakfast without skipping the flavor.

Gluten Free:
No
Serving Size:
8
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (3 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 1/2 (12-ounce) package JENNIE-O® Extra Lean Turkey Bacon, cut into thirds
  • 1 cup pasteurized egg product
  • 1/2 (16-ounce) package prebaked thin whole wheat pizza crust
  • 1/4 cup reduced-fat garden vegetable cream cheese
  • 1 cup shredded reduced-fat Cheddar and mozzarella cheese blend
  • 1 small sweet yellow onion, thinly sliced
  • 1 teaspoon balsamic vinegar
  • 1/2 cup thinly sliced fresh mushrooms
  • 1/2 cup canned artichoke hearts packed in water, drained, chopped and heated slightly
  • 1 Roma tomato, coarsely chopped

Directions

  1. Heat oven to 425ºF. Coat pizza pan with cooking spray.
  2. Heat large nonstick skillet over medium heat. Generously spray with cooking spray. Add bacon; cook, stirring frequently, until bacon is lightly browned and crisp. Remove bacon from skillet.
  3. In same skillet, prepare egg product according to package directions.
  4. Place pizza crust on pizza pan. Spread crust with cream cheese; top with prepared egg product. Sprinkle with bacon and shredded cheese. Bake 12 minutes or until crust is lightly browned and cheese is melted.
  5. Meanwhile, in skillet, sauté onion in vinegar until softened and caramelized; remove from skillet. Add mushrooms; sauté until golden brown.
  6. Remove pizza from oven. On one-fourth of pizza, arrange warm artichokes; on second fourth, place tomato; on third, place sautéed onion; on fourth, place mushrooms. Cut pizza into wedges to serve.