Ham and Swiss Pizza

Enjoy this hearty pizza made with ham and eggs that is ready in 25 minutes – perfect if you love Italian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

August 20, 2010

eggs, beaten

package (10 ounces) ready-to-serve thin pizza crust or Italian bread shell (12 to 14 inches in diameter)

1/4

cup mayonnaise or salad dressing

tablespoons Dijon mustard

1/2

cup diced fully cooked ham

medium green onions, sliced (1/4 cup)

1/4

cup chopped red bell pepper

cup shredded Swiss cheese (4 ounces)

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1

Heat oven to 400°. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat.
2

Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
3

Place pizza crust on ungreased cookie sheet. Mix mayonnaise and mustard; spread evenly over crust. Top with eggs, ham, onions, bell pepper and cheese. Bake 10 to 12 minutes or until cheese is melted.

You can use smoked turkey instead of the ham.
Use a wire whisk or a fork to beat the eggs.
Always remove scrambled eggs from the heat a minute before you think they're done because they will continue to cook.