I believe at one point, if I recall correctly, that kidlet ran through the kitchen exclaiming how good this smelled while we were cooking it. Then she said she liked the smells so much she just might even try some!
Oh, kidlet, don’t tease your mama so! Cuz she so did not try some of this delicious pizza. Tell me, when do the chicken nuggets wear off? And the hotdogs? The girl is crazy for not trying this pizza. It’s fantabulous.
I was perusing through my kindle magazines for ideas for the ‘ole blog and this one got a yessirrrr of approval in my mind. I love fun ways to change up breakfast and pizza is a perfect way to liven things up in the morning. We got some store-bought pizza dough from the deli to put some extra ease into it.
This isn’t rocket science, right? You cut up your smoked sausage, whatever your favorite kind is. You cook it till nice and deeply browned. I like it niiiice and deeply browned. Yup. After that, it’s the eggs’ turn. Eeeeasy!
We set our dough in its bag on the counter for an hour before rolling it out. Just follow whatever your deli recommends for prepping the dough or make up your favorite easy pizza dough from scratch.
This is a really relaxed recipe. At this point, pile on your ingredients. We started with a very small amount of the fontina cheese to help the other ingredients adhere to the dough better.
Next, layer on the sausage and eggs. It’s starting to look a whole lot like YUM around here!
Add more cheeeeeese!
Oops, don’t forget a little torn spinach! No, you can’t call this a healthy pizza then, but at least you know your adding something healthy, right? Heh, yeah – right.
When that’s done, more cheeeeeese! This time, a little Parmesan.
When it’s all said and just about done, sprinkle on a few sun-dried tomatoes. They add in a tart, earthy kick to this really nice morning meal.
What else is there to say? This is a really fun, different way to take some of your favorite breakfast items and switch it all up. The deli-bought pizza dough worked perfectly with the recipe directions, staying just the right about of soft and chewy. A great pillowy bed for that savory sausage and accompanying other yumminess. After it really was all said and done, the only amazing thing left to realize was we didn’t add bacon to it. It doesn’t need it, though (though bacon’s not necessarily about necessity). This pizza is perfect the way it is.
Smoked Sausage & Egg Breakfast Pizza
from Taste of the South Magazine, March/April 2013, Vol. 10, issue 2
Prep Time: 15 minutes Cook time: about 25 minutes Level: Easy Serves: 4-6
- 1 tablespoon cornmeal
- 1/2 pound smoked sausage, coarsely chopped
- 4 large eggs, lightly beaten
- 1 pound frozen (thawed) or fresh pizza dough
- 4 cups lightly packed fresh spinach, torn
- 1 cup shredded mozzarella or fontina cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
Preheat oven to 475 degrees.
Place an oven rack in the lowest level of oven. Lightly spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal.
Heat a medium skillet over medium heat. Add sausage; cook, stirring frequently, until lightly browned, 3-4 minutes. Remove from pan; drain on paper towels. Reserve 2 teaspoons drippings in pan.
Heat pan again over medium heat. Add eggs to the drippings; cook and stir until eggs are firm. Break into small pieces with a spoon.
On a floured surface, roll dough into a 12-inch circle. Transfer dough to prepared baking sheet; pierce dough several times with a fork.
Bake dough for 3 minutes. Remove from oven; top with sausage, eggs, spinach and cheeses. Bake until crust is golden brown and cheeses melt, approximately 12 minutes. Remove from oven; sprinkle with sun-dried tomatoes.
We used a lot less than 4 cups of lightly packed spinach. Do whatever amount appeals to you.
We actually baked our pizza in the middle of the oven as opposed to the lowest rack setting. This may have in part accounted for the success with the dough turning out so nicely baked.