“WHY, SOMETIMES I’VE BELIEVED AS MANY AS SIX IMPOSSIBLE THINGS BEFORE BREAKFAST.” Lewis Carroll
Do you remember the days of eating cold, leftover pizza for breakfast?
(Ok…..I still do it sometimes, too!)
Breakfast, for me, is usually yogurt and fruit as I’m flying out the door. But on the weekends, there is nothing that is impossible. This pizza is good for any meal, really. But no guilt is associated with the consumption of this pizza. You won’t have to eat it quickly, while standing up and hiding behind the refrigerator door! No cardboard crust. No cold tomato sauce. No cheese that comes sliding off in the first bite!
Just imagine . . . . .
. . . . . all of your favorite breakfast sandwich ingredients (plus a few extra) on top of a pizza. Start with a warm, chewy crust.
Add a creamy cheddar ‘mornay sauce’.
Top it with sauteed mushrooms, onions, bell peppers and chunks of breakfast sausage.
A half a dozen eggs will bake nestled on top.
Garnish with some crushed red pepper and fresh parsley.
Don’t look for this in your fridge the next morning because there won’t be any left!
Servings : 6
Level of Difficulty: easy
SAUSAGE, EGG & CHEESE BREAKFAST PIZZA:
- pizza dough for one pizza (store bought or home made; I used this recipe)
- 2 Tablespoons of butter
- 2 Tablespoons of all purpose flour
- 1 cup of half and half
- 4 ounces of grated Cracker Barrel Vermont Sharp Cheddar
- 1 bell pepper, sliced (I used half orange, half yellow)
- 8 ounces of sliced mushrooms
- 1/2 of a medium sized onion, sliced
- 1 pound of pork breakfast sausage, cooked and crumbled
- 6 eggs, at room temperature
- 2 Tablespoons of olive oil for sauteing the veggies
- coarse sea salt & cracked black pepper to taste
- crushed red pepper and fresh parsley to taste
- cornmeal for dusting the pizza pan
Preheat your oven to 450°F. On a lightly floured surface, roll your dough out into a 14 x 10 rectangle (oval or square). Cover with plastic wrap and let it stand while you prepare your other ingredients.
For the cheddar sauce, melt the butter in a heavy saucepan over medium-low heat. Add the flour and whisk until smooth. Continue to cook, while whisking constantly, for about 2 minutes. Gradually whisk in the half and half but increase your heat to medium. Cook another 5 minutes, while whisking constantly until the mixture is thick. Whisk in the cheddar cheese and salt and pepper to taste.
Heat 2 Tablespoons of olive oil in a large skillet. Saute the mushrooms, onions, and peppers for about 5 minutes or until the onions and peppers are crisp tender.
To assemble the pizza, brush a 10 x 15 sheet pan with a little olive oil. Sprinkle with a little cornmeal. Transfer the pizza dough to the pan. Spoon the cheddar sauce over the surface of the dough, leaving about 1/2 inch at the edges. Cover the sauce with the sauteed veggies and crumbled sausage. Clear 6 little spaces on the pizza for where you will place your eggs. One at a time, crack an egg into a small bowl to be sure that you don’t break the yolk, and then gently pour it onto the pizza. Bake for about 15-20 minutes or until the eggs are cooked to your liking.
Note: This recipe was prepared as part of a group of people who are creating a marketing case study on the power and reach of Google + for food related brands. Kraft was chosen as the brand for this study. However, I was not compensated by Kraft in any way. And my participation in this project was voluntary.
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