⅓ cup snipped fresh basil and/or parsley or 2 teaspoons dried Italian seasoning, crushed
1 tablespoon snipped fresh oregano (optional)
3 cloves garlic, minced
¼ teaspoon salt
1 cup shredded part-skim mozzarella cheese (4 ounces)
¼ cup finely shredded Parmesan cheese
Freshly ground black pepper (optional)
Preheat oven to 425°F. Lightly grease a 15x10x1-inch baking pan or line with parchment paper; set aside. On a lightly floured surface, roll bread dough to a 15x10-inch rectangle. If dough is difficult to roll out, let it rest a few minutes. Transfer dough to prepared baking pan. Press into prepared pan, building up edges slightly. Prick dough generously with a fork. Let dough stand for 5 minutes. Bake about 10 minutes or until lightly browned. Let cool for 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs and milk.
Coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Transfer eggs to a medium bowl; set aside.
In the same skillet, heat oil over medium heat. Add mushrooms, basil, oregano (if using), garlic and salt; cook for 5 to 7 minutes or just until mushrooms are tender, stirring occasionally. Fold cooked eggs into mushroom mixture.
Sprinkle mozzarella cheese over partially baked crust. Top evenly with egg mixture and Parmesan cheese.
Bake for 12 to 15 minutes or until edges are golden brown and pizza is heated through. If desired, sprinkle with pepper before serving.