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Bacon Mushroom and Swiss Breakfast Pizza

Bacon Mushroom and Swiss Breakfast Pizza




1 (12-inch) pizza


1 hour 5 minutes


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  • 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



  1. Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and olive oil until very warm (120° to 130°F). 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.)
  2. 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.
  3. 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.
  4. Bake crust in preheated 450°F 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 375°F and bake for 20 minutes or until eggs are set. Garnish with snipped parsley or basil leaves if desired. Serve immediately.


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