BACON, EGG AND CHEESE PIZZA
1 Refrigerated pizza crust
1/2 lb. Bacon, cooked and crumbled
8 oz. Shredded Swiss cheese
12 oz. Sour cream
2 Tbl. Chopped fresh parsley
12″ Pizza pan
Roll pastry to fit into a 12-inch pizza pan.
Bake at 425? for 5 minutes.
Sprinkle bacon and cheese evenly over crust.
In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza.
Bake for 20-25 minutes or until pizza is puffy and lightly browned.
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