2 cups sliced onions
1 (10-ounce) can refrigerated pizza crust
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 slices crisply cooked bacon, crumbled
2 tablespoons chopped red bell pepper
1/4 teaspoon pepper
Heat oven to 350°F. Spray 9-inch pie pan with no-stick cooking spray; set aside.
Melt butter in 12-inch nonstick skillet until sizzling; add onions. Cook over medium heat, stirring occasionally, 15-20 minutes or until onions are deep golden brown.
Pat or roll pizza crust into 11-inch circle on lightly floured surface. Place into prepared pie pan. Fold under excess dough; pinch edges.
Place half of cheese along bottom of crust. Layer cooked onions, spinach, bacon and red pepper over bottom of crust.
Combine eggs, half & half and pepper in small bowl; mix well. Pour egg mixture over spinach. Top with remaining cheese pieces. Bake 35-45 minutes or until eggs are set 2 inches from edges. Let stand 10 minutes before serving.
Using a glass pie pan will help produce a crispy, brown crust because it absorbs and holds heat well.