Dayton cook is finalist in Pillsbury baking contest

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By Mark Fisher, Staff Writer 6:10 PM Monday, January 16, 2012

Dayton resident  Suzanne Beck has been selected as one of 100  finalists from around the country in the Pillsbury Bake-Off contest that  carries a $1 million first prize.

Beck’s recipe for Sausage and Zucchini Breakfast Pizza was chosen to compete for the top prize.

Contest entrants were asked to submit an original recipe that used at least two Pillsbury-affiliated products. The recipes are judged by a panel of food experts on taste, appearance, creativity and consumer appeal, Pillsbury officials said.

Beck, 34, said she  has been following the bake-off contest for  several years, and learned about the entry procedure for the 45th annual  baking contest via an  email she received from Kroger.

“I love cooking and experimenting in the kitchen, and I just had to throw my hat — and my Sausage and Zucchini Breakfast Pizza recipe — in the ring,” Beck said.

She said she was “shocked and excited” when she was notified that she was a finalist.

For more infor mation, go online to www.pillsbury.com.

Sausage  and Zucchini  Breakfast Pizza

Ingredients

2 tablespoons Crisco 100% Extra Virgin Olive Oil

1 can Pillsbury refrigerated classic pizza crust

1/2 pound bulk spicy Italian pork sausage

4 cups thinly sliced zucchini (about 2 medium)

1 medium onion, thinly sliced

1 medium green bell pepper, cut into 1-inch squares

1/4 teaspoon salt

6 Land O’ Lakes eggs

1/3 cup grated Parmesan cheese

1/8 teaspoon McCormick Ground Black Pepper

1 cup (4 oz) shredded Cheddar cheese

Directions

1. Heat oven to 425°F. Grease large cookie sheet with 1 tablespoon of the oil. Unroll pizza crust dough onto cookie sheet; press into 16- by 13-inch rectangle.

2. Bake 8 minutes. Meanwhile, in 12-inch nonstick skillet, cook sausage 5 to 7 minutes over medium-high heat or until sausage is no longer pink, stirring frequently. Transfer sausage to small bowl; set aside.

3. Add remaining 1 tablespoon oil to  skillet. Cook zucchini, onion, bell pepper  and salt over medium heat, stirring frequently, until vegetables are crisp-tender, about  10 minutes. Add sausage to vegetable mixture; stir.

4. In medium bowl,  beat eggs with wire whisk. Beat in Parmesan cheese and pepper.  Pour egg mixture into skillet. Drain vegetable-sausage mixture if necessary. Add to egg mixture; stir to combine. Cook over medium  heat for 1 1/2 to 2 minutes or until eggs are partially set, stirring occasionally.

5. Spoon vegetable, egg and sausage mixture onto prebaked pizza crust to within 1/2 inch of edges. Top with shredded Cheddar cheese.

6. Bake 6 to 10 minutes or until egg is set, cheese is melted and crust is golden brown.

7. Let stand 2 minutes before serving.

Source: www.pillsbury.com

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