Breakfast Pizza

Makes 2 servings

2	cups ready-to-use refrigerated or frozen shredded or hash brown potatoes, thawed
1/2	cup finely chopped onions
	Nonstick cooking spray
1/4	cup tomato paste
2	tablespoons water
1/2	teaspoon dried oregano
1/2	cup cholesterol-free egg substitute
1/2	cup (2 ounces) shredded mozzarella cheese
2	tablespoons imitation bacon bits

Combine potatoes and onions in small bowl.
Lightly spray 10-inch nonstick skillet with cooking spray; add potato. Flatten mixture with spatula; cook 7 to 9 minutes until lightly browned on bottom. Turn and cook other side.
Mix tomato paste and water with 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 and bacon bits over surface. Cover and cook 1 minute.
Remove from heat. Slide pizza onto serving plate. Cut into 4 wedges with pizza cutter or serrated knife.

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