Bacon and Cheese Breakfast Pizza
1/2 pound bacon, cooked and crumbled
2 cups (8 ounces) shredded Swiss cheese
1-1/2 cups (12 ounces) sour cream
2 tablespoons chopped fresh parsley
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.