It’s not your typical college breakfast of cold leftover pizza. This one is made with biscuit dough and topped with bacon, eggs, peppers, and tons of Mediterranean flavor.
Biscuit mix will make a wonderful dough for a breakfast pizza. But you could also make regular pizza dough, or even use pre-made dough bought from your local grocer.
You will also need cream cheese, green onions, quartered artichokes, bacon, eggs, roasted red peppers, shredded mozzarella cheese, shredded parmesan cheese, frozen hashbrowns, capers, salt, and pepper.
Roll it into circle or rectangle to fit the shape of your pizza pan. Press the dough down into your baking dish and create a bit of a raised edge along the sides to hold in the toppings.
Add your hash browns and then sprinkle with mozzarella and Parmesan. The recipe calls for 2 1/2 cups of hash browns. Feel free to adjust the amount of toppings as needed.
Take the pizza out of the oven and SLOWLY pour the scrambled eggs on top. You want them to fill into every open nook and cranny. Bake for another 20 minutes until the eggs are solid.