Quiche Topped Pizza

[Kitchen Witch]

Quiche Topped Pizza


CRUST
1 1/4 cups bread flour (1 1/4 to 1 3/4 cups)
3 tablespoons grated Parmesan cheese
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup very warm water (120º to 130ºF)
2 tablespoons olive oil

TOPPING
1 1/2 cups shredded Gruyère or Swiss cheese (6 ounces)
1/4 pound sliced fully-cooked ham -- cut in 2 × 1/4-inch strips
3 eggs
3/4 cup sour cream
2 tablespoons chopped green onion
1/4 teaspoon salt
1/4 teaspoon freshly ground whole black pepper

To make crust: In large bowl, combine 1 cup flour, Parmesan cheese, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll or press dough to form 12-inch circle on greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

To top: Sprinkle cheese and ham evenly over dough. In medium bowl, beat eggs lightly. Add sour cream, green onion, salt and pepper; beat until smooth. Spoon egg mixture over cheese and ham to within 1 inch of edge. Bake at 425ºF on lowest oven rack 20 to 25 minutes or until done and knife inserted in center comes out clean. Serve warm.