Ingredients:
Makes eight servings Crust Crisco Original No-Stick Cooking Spray 1-3/4 cups Hungry Jack Complete Buttermilk Pancake & Waffle Mix 1/4 cup grated Parmesan cheese 1/2 teaspoon dry mustard 1/2 teaspoon onion powder 1/3 cup water 2 tablespoons Crisco Pure Olive Oil Filling 4 ounces thinly sliced deli-styled baked ham, coarsely chopped Fresh dill sprigs (optional) 3 large eggs 1 cup sour cream 1 tablespoon Dijon mustard 1-1/2 teaspoons fresh dill weed or 1/2 teaspoon dried dill weed 1/4 teaspoon salt 1 cup shredded Swiss or cheddar cheese 1/3 cup thinly sliced green onion

Instructions:
For crust: Heat oven to 425 degrees. Coat 12-inch pizza pan with no-stick cooking spray. Combine pancake mix, Parmesan cheese, dry mustard and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms. Press dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake 7 minutes. For filling: Whisk eggs, sour cream, Dijon mustard, dill and salt in medium bowl. Stir in cheese and green onions. Pour over hot crust, spreading evenly. Toss ham to separate pieces. Sprinkle evenly over egg mixture. Reduce oven temperature to 350. Bake 20-25 minutes or until egg mixture is set in center. Cool 5 minutes before cutting. Garnish with fresh dill, if desired.