Breakfast Pizza

Bkfst Pizza 1Breakfast pizza is a fabulous invention. My brother has made it for years. I only pull this out when there are plenty of people to feed because … well, it’s a lot of food. I combined several recipes to create this pizza and it is awesome.

You can make this simpler by using a package of refrigerated crescent rolls, any pre-formed pizza crust, or other pizza dough, but of course I use my own recipe. I just let the bread machine do all the work and then roll it out into a jelly roll pan.

I also only used half the sausage on the pizza and saved the rest for a sausage gravy to use for topping the pizza. My sister asked me to do it because she loves gravy. It turned out to be the BEST!Bkfst Pizza 2

Diane’s Pizza Dough

3/4 C. Water
1 T. oil
1 t. lemon juice
1/2 t. salt
Seasonings (flavor to your own taste, but I use:
1 t. Italian seasoning
1 t. garlic powder
1 T. sugar
1 T. dry milk
2 1/4 C. flour
1 1/2 t. yeast

2/3rds of this dough will fill a jelly roll pan. I used the rest to make cheese bread for supper that evening.

Pizza ingredients

1/2 lb. bacon – baked in oven on cookie cooling rack in another jelly roll pan for 35 minutes, chopped into 3/4″ pieces

1 lb. breakfast sausage – browned and crumbled
Frozen hash browns

6 eggs
1/2 C. plain yogurt
2 T. ranch dressing

2 C. shredded mozzarella cheese

Press pizza dough into well-greased jelly roll pan – sprayed with oil.

Layer 1/2 of the bacon on the pizza dough
Crumble 1/2 lb. breakfast sausage onto pizza (you don’t need both meats, I like the effect)
Top with 3/4 bag of hash browns (use the whole bag if you’d like, but this gave great coverage)

Mix eggs, yogurt and ranch dressing, pour over meat and hashbrowns
Top with shredded cheese.

Bake for 35 minutes in 350 degree oven.

Bkfst Pizza 3Sausage Gravy
Leave remaining sausage in skillet.

Mix quick roux: 1 C. water + 1/2 C. flour. Add seasonings (garlic pepper, sea salt).
Mix together well (I use a jar with a tight lid – shake until mixed).

Pour into hot pan with sausage.

Add 1/2 C. milk
1/2 C. plain yogurt
Add additional water to thin if gravy is too thick.

Serve and enjoy!