Scrambled Egg-Parmesan Soft Crust Pizza

This dish is easy to fix and can be used as a breakfast or brunch item.  We had this over the weekend and there was very little left after the two of us were done.  Depending on what will accompany this pizza, you should yield 4-6 servings.

Scrambled Egg-Parmesan Soft Crust Pizza

4 slices bacon

1 tube refrigerated breadsticks

1 teaspoon garlic powder

1 envelope hollandaise sauce

8 eggs

1/4 cup milk

1/2 teaspoon salt

Dash pepper

2 cups shredded pizza cheese blend (8 ounce)

1 small tomato; sliced thinly

1. In a 10-inch skillet, cook bacon until crisp.  Remove bacon from skillet; drain on paper towels.  Crumble bacon; set aside.  Drain all but 2 teaspoons drippings from skillet.  Set skillet aside.

2.  Prepare hollandaise sauce as directed on the package.  Set aside and keep warm.  Heat oven to 400 degrees.  Unroll dough; separate into 10 breadsticks.  Starting in center of ungreased pizza pan or large cookie sheet, shape 1 breadstick into a coil.  Add breadsticks, pinching ends firmly to seal until all are used.  Press dough to form 12-inch round.  Sprinkle with garlic powder.

3.  Bake 10-12 minutes or until light golden brown.  Meanwhile, in a large bowl, beat eggs, milk, salt and pepper with wire whisk until well blended.  Add drippings in skillet; cook over medium heat about 5 minutes, stirring occasionally, until set but still moist.  Stir in 1 cup of the cheese.  Remove from heat.  Let stand 1 to 2 minutes or until cheese is melted.

4.  Remove partially baked crust from the oven.  Spread hollandaise sauce over the crust.  Sprinkle with 1/2 cup cheese evenly over the crust.  Top with eggs, crumbled bacon, and remaining 1/2 cup cheese.  Arrange tomato slices over the top of pizza.

5.  Bake 5 to 7 minutes longer or until pizza is thoroughly heated and cheese is melted.