Scrambled Egg-Parmesan Soft Crust Pizza

• 4 slices bacon
• 1 tube refrigerated breadsticks
• 1 teaspoon garlic powder
• 1 envelope hollandaise sauce
• 8 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• Dash pepper
• 2 cups shredded pizza cheese blend (8 ounce)
• 1 small tomato; sliced thinly

1. In a 10-inch skillet, cook bacon until crisp.  Remove bacon from skillet; drain on paper towels.  Crumble bacon; set aside.  Drain all but 2 teaspoons drippings from skillet.  Set skillet aside.

2.  Prepare hollandaise sauce as directed on the package.  Set aside and keep warm.  Heat oven to 400 degrees.  Unroll dough; separate into 10 breadsticks.  Starting in center of ungreased pizza pan or large cookie sheet, shape 1 breadstick into a coil.  Add breadsticks, pinching ends firmly to seal until all are used.  Press dough to form 12-inch round.  Sprinkle with garlic powder.

3.  Bake 10-12 minutes or until light golden brown.  Meanwhile, in a large bowl, beat eggs, milk, salt and pepper with wire whisk until well blended.  Add drippings in skillet; cook over medium heat about 5 minutes, stirring occasionally, until set but still moist.  Stir in 1 cup of the cheese.  Remove from heat.  Let stand 1 to 2 minutes or until cheese is melted.

4.  Remove partially baked crust from the oven.  Spread hollandaise sauce over the crust.  Sprinkle with 1/2 cup cheese evenly over the crust.  Top with eggs, crumbled bacon, and remaining 1/2 cup cheese.  Arrange tomato slices over the top of pizza.

5.  Bake 5 to 7 minutes longer or until pizza is thoroughly heated and cheese is melted.