Saturday, March 24, 2012

Breakfast Pizza

When Dave and Carol come to the cabin, they work hard; mowing, cleaning up the meadow, painting, etc.  I am always looking for a new breakfast dish to start their day.  This time I combined a few favorites to make a pizza.
And because Carol loves gravy, I cooked all the sausage and left half in the skillet to make sausage gravy.  You could put it on the top of the pizza (my choice) or dip your pizza into it (Carol's choice). 

I make my own pizza dough in the bread machine, so I made sure all the ingredients were in there last night and when I woke up early this morning, I turned it on so it was ready by the time I needed it.  One of the pizza recipes I looked at used crescent rolls as the base and that would certainly work, as would any pre-formed pizza crust.  But, here's my recipe for that, too.

Mix Pizza Dough in Bread Machine.
(These are in the order I place them into the machine - hopefully, you know yours well enough to re-sort the order if necessary.)

3/4 C. water
1 T. oil
1 t. lemon juice
1/2 t. salt
Seasonings - 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'll use the rest tonight to make cheese bread for supper)

Pizza ingredients
1/2 lb. bacon - baked in oven on cookie cooling rack 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

Press pizza dough into well-greased jelly roll pan sprayed with oil
Layer 1/2 of the bacon over pizza dough
Crumble 1/2 lb. bkfast sausage over pizza
     (you don't need both meats, but I was going for the effect, I guess!)
Use 3/4 bag of hash browns (use the whole thing if you'd like, this gave great coverage)

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

Bake for 35 minutes in 350 degree oven.

Sausage gravy
Leave remaining sausage in skillet

Add 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.

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

There is just enough left over to send home with Carol and Dave and leave some for my week.

This was certainly yummy!