Breakfast Pizza
I could eat pizza for breakfast, and breakfast for supper. So why not combine them into one amazing meal! This is basically the pizza version of biscuits and gravy. It’s got a gravy for the sauce, and breakfast sausage for the meat.
Dovetailing Tip: Use 4 of the slices of bacon you cooked on day 2 for the breakfast pizza and then the additional 12 ounces plus the bacon grease that you reserved in the scones.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| for the sauce: | |
| 3 tablespoons | butter |
| 3 tablespoons | flour |
| 3/4 cup | whole milk |
| salt and pepper, to taste | |
| for the crust: | |
| 1 | whole unbaked pizza dough |
| 2 tablespoons | melted butter |
| for the toppings: | |
| 8 ounces | , weight shredded cheddar or Swiss cheese |
| 6 ounces | , weight breakfast sausages, cooked and crumbled |
| 4 slices | bacon, cooked and crumbled |
| 3 ounces | , weight baby bella mushrooms, thinly sliced |
| 4 | whole eggs |
| 1 cup | arugula |
Directions:
Preheat oven to 450ºF. Place a pizza stone or heavy-duty baking sheet in the oven to preheat.
To make the sauce, melt butter in a small saucepan. Whisk in flour and cook for 2 minutes, stirring often. Gradually mix in milk. Season to taste with salt and pepper. Bring to a boil and boil for 1 minute. Remove from heat to cool slightly.
To assemble the pizza, roll the dough out on a piece of parchment paper until it is very thin and about 13 inches in diameter. Brush the edges with the melted butter.
Spread the sauce evenly over the dough, making sure it isn't too thick in the middle. Sprinkle the cheese on top of the sauce, creating 4 little nests for the eggs to sit in. Sprinkle the sausage and mushrooms over the cheese, making sure to reinforce the little nests.
Slide the pizza along with the parchment paper onto the preheated pizza stone or baking sheet. Bake for 8 minutes and remove from oven. Crack the eggs into the nests and return to oven for 8–10 minutes, or until the eggs are cooked to your liking. Eggs will set up slightly more after you take them out of the oven.
Allow to cool for about 5–10 minutes, sprinkle with the arugula, and serve!
Source: thepioneerwoman.com
