Yield Makes 2 servings

Ingredients:

• 2 cups ready-to-use refrigerated or frozen shredded or hash brown potatoes, thawed
• 1/2. cup finely chopped onion
• Nonstick cooking spray
• 1/2 cup tomato paste
• 2 Tablespoons water
• 1/2 teaspoon dried oregano
• 1/2 cup egg substitute
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 2 Tablespoons chopped bacon

Directions:

• Combine potatoes and onions in small bowl
• Lightly spray a 10-inch nonstick skillet with cooking spray; add potatoes. Flatten mixture with a spatula, cook 7-9 minutes until lightly browned on the bottom. Turn and cook the other side.
• Mix tomato paste and water with a whisk in small bowl; spread evenly over potatoes. Sprinkle oregano over tomato mixture.
• Pour egg substitute over potato mixture; cover and cook 4 minutes.
• Sprinkle mozzarella ad bacon over the surface. cover and cook 1 minute.
• Remove from heat. slide pizza onto serving plate. Cut into 4 wedges with a pizza cutter or serrated knife.