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Ham and Swiss Breakfast Pizza

Ham and Swiss Breakfast Pizza




1 (12-inch) pizza


28 minutes


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  • Crust:
  • 1-3/4 to 2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR 1 envelope Fleischmann's® Quick Rise Yeast
  • 3/4 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon Mazola® Corn Oil
  • Toppings:
  • 1 cup (250g) diced ham
  • 1/4 cup diced green bell pepper
  • 1/4 cup chopped onion
  • 3 eggs
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon black fine grind pepper
  • 1/2 teaspoon salt
  • 1-1/2 cups (6 ounces or 185g) shredded Swiss cheese



  1. Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120° to 130°F). Add to flour mixture and mix for 2 minutes. Add enough remaining flour to make a soft dough.
  2. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 to 5 minutes. Cover and let rest for 10 minutes. (Omit rest time if using pizza yeast.)
  3. Roll dough into 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
  4. Bake crust in preheated 450°F oven, on lowest rack, for 8 minutes. Reduce oven to 375°F. Remove pizza from oven.
  5. Top pizza crust with ham, green peppers and onions. Beat eggs, ground mustard, pepper and salt together in bowl. Pour over toppings. Sprinkle with cheese.
  6. Bake for 16 to 20 minutes until eggs are set and crust is browned.


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