1 9″ single-crust pastry
1/2 pound Bacon; cook — crumble
8 ounces Swiss cheese — shredded
4 Eggs
12 ounces Sour cream
2 tablespoons Fresh parsley — chopped
Roll pastry to fit into a 12″ 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 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.