Breakfast Pizza and Test Dough

Tonight I was testing a new dough formula (think secret ingredients) and came up with a few simple combinations, and photos, that I hope get your mouth watering and your brain looking around this here blog for a good dough recipe to try out in your own kitchen. One was a simple pie with fresh tomato,┬áprovolone, and parmesan. The other was a breakfast pie with my breakfast potatoes from this morning, two raw eggs, ricotta, parmesan, and white truffle oil. There were both fabulous, and we all agreed that the secret ingredient was promising to boot! Here’s to inspiration!

-Ryan

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Breakfast Pizza – Why Not?

This was a tasty little idea from Sandra Lee over at the food network. It’s a great solution if you’ve mixed up a bit more dough than your dinner guests could handle – instead of making a bunch of instantly left-over piza, how about saving that last dough ball and making breakfast pizza?? I like it!

Ingredients

  • 4 eggs, lightly beaten
  • 2 tablespoons butter
  • 2 (8-inch) pizza crusts (recommended: Boboli)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups shredded jack cheese blend (recommended: Colby)
  • 4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
  • 1/4 cup shredded Parmesan
  • 1 medium tomato, diced
  • 1 teaspoon Italian seasoning

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

In a medium pan over medium heat, scramble eggs in butter; set aside.

Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.

Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble.

Serve hot, cut into wedges.

INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

The original posting of this recipe can be found here.