Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
bag (11.8 oz) frozen backyard grilled potatoes
1
box (7 oz) frozen blend broccoli, carrots and sweet peppers
12
oz hot Italian bulk sausage
1
cup shredded Italian 5-cheese blend with cream cheese (4 oz)
4
eggs
1/2
cup grated Parmesan cheese
Preparation
Heat oven to 400°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in bottom and 1/4 inch up sides of pan. Bake 5 minutes.
Meanwhile, microwave frozen potatoes on High 6 minutes. Cool 3 minutes; chop larger pieces. Microwave frozen antioxidant vegetable blend on High 4 minutes. Set aside.
In 12-inch skillet, crumble sausage. Cook over medium-high heat 4 minutes or until sausage is no longer pink, stirring occasionally; drain. Stir in vegetables.
Spread sausage mixture over partially baked crust to within 1/2 inch of edges. Top with 1/2 cup of the shredded cheese.
In medium bowl, beat eggs, Parmesan cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper with wire whisk until well blended. Drizzle over cheese. Top with remaining 1/2 cup shredded cheese. Bake 12 to 15 minutes or until cheese is melted and edges are golden brown.
