BACON, EGG AND CHEESE PIZZA

1 Refrigerated pizza crust
1/2 lb. Bacon, cooked and crumbled
8 oz. Shredded Swiss cheese
4 Eggs
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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