Pizza Breakfast



Sausage and Egg Pizza Breakfast

As the children have grown up and moved away I do not want to make so many pizzas on Friday night so what I started doing was cook only a few and freeze the dough for later use. After I divide the dough into fifths I place the raw dough in a ziplock freezer bag and freeze. When I want to make a pizza breakfast I take the frozen dough out of the freezer before I go to bed and keep in the refrigerator. When I get up in the morning a spread the dough onto a greased pizza pan then prepare the ingredients. (See pizza crust recipe)

 

 
 

The sauce is a white gravy instead of the tomatoe base pizza sauce on a dinner pizza.  First i cook the sausage in a skillett until fully cooked. Then I add some flour into the sausage that will absorbe the fat. The sausage I use does not have a lot of fat so I add about a 1/3 cup of olive oil. The flour should be enough to absorb all the oil maybe 1/3 to 1/2 cup of flour. Then pour in  1 - 2 cups of milk. Continue to cook until the sauce thickens like a gravy, stirring constantly. Season with garlic, oregano, and black pepper.

Top the pizza crust with the following:

  • Sausage and Gravy mix
  • 8 Scrambled Eggs
  • 1/4 Cup of Chopped Onions
  • 1/3 Cup Chopped Green Peppers
  • 1/3 Cup of Shredded Mozerella Cheeze
  • Sprinkle a little of red pepper spice
  • A pinch of Chili Powder

Bake approximately 15 minutes or until cheeze is melted at 350°. Slice and serve warm.

 

Bacon and Egg Pizza Breakfast

Here is an alternative pizza breakfast option. We love bacon and eggs and there are so many ways to fix them.  Try putting them on Pizza for a different twist on the regular bacon and egg breakfast. (See pizza crust recipe)

 
 

Cook the bacon until crispy reserving the bacon grease. Break the bacon into crumbs or bits. To the bacon grease add 1/3 to 1/2 cup of flour absorbing all the grease in the skillett then add 1 - 2 cups of milk. Season with Garlic, Oregano, and Black Pepper. Cook on low heat stirring constantly until white sauce is thickened. This makes a white gravy that will be your pizza sauce.

Top the pizza crust with the following:

  • White Sauce (directions above)
  • Crumbled Bacon bits
  • 8 Scrambled Eggs
  • 1/4 Cup Chopped Onions
  • 1/3 Cup Chopped Red, Green, and/or Yellow Peppers
  • 1/4 - 1/3 Cup Shredded Cheddar Cheeze
  • Sprinkle a touch of Chilli Powder

Bake approximately 15 minutes or until cheeze is melted at 350°. Slice and serve warm.

 

Comments

  • I make sort of a sour dough pizza crust that is equally simple... (Makes enough for 8 pizzas)
    3 1/2 C lukewarm water
    1 T granulated yeast
    7 1/2 C unbleached flour


    So simple and no kneading. Just add the yeast & salt to the warm water in 5 Qt bowl or preferably lidded (not air-tight) plastic food container. Don\'t worry about getting the yeast & salt to dissolve completely. Meaasure & mix the flour into the water with a wooden spoon. You may need to use wet hands to get the last bit of flour to incorporate (though I never have), but do not knead. You\'re finished when everything is uniformly moistened and dough conforms to the container. Allow the dough to rise at room temp until it begins to flatten on the top (about 2 hrs.). Do not punch down. (With this method, you\'re trying to retain as much gas in the dough as possible). Refridgerate loosly covered (lid or plastic wrap) until ready to use (over the next two weeks). This is so effortless to obtain a tangy sourdough crust. Learn from my mistake --be sure to store your dough in a large enough container. First time I made it, I opened the refridgerator many hours later to find the dough risen over the top and oozing over the edge hanging down to the next shelf!!

    Posted by Diana Mallard, 07/10/2012 7:39am (5 years ago)

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