This is a great recipe that can be eaten for breakfast or lunch. Experiment with the veggies - you can substitute mushrooms, zucchini, or another vegetable for the peppers.
1/2 recipe yogurt dough
2 red peppers
1 medium onion, finely sliced
2 T EVOO
3 egg yolks
1/2 c creme fraiche
sea salt and pepper
1 c parmesan or monterey jack cheese
Roll out dough.
Half bake the crust at 325 degrees for about 30 minutes.
Saute peppers and onion in olive oil until soft.
Beat egg yolks with creme, seasonings, and half of cheese.
Place peppers and onions on crust.
Pour egg mixture over peppers.
Top with remaining cheese and bake at 350 for about 30 minutes.