SAUSAGE & EGG BREAKFAST PIZZA
"I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper." Julie Tucker - Columbus, Nebraska
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown., Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside., In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.
Nutrition Facts : Calories 615 calories, Fat 44g fat (17g saturated fat), Cholesterol 228mg cholesterol, Sodium 1458mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
MARGHERITA PIZZA WITH A FRIED EGG
Steps:
- For the dough: Dissolve the yeast in the warm water in a large bowl; let stand for 5 minutes. Stir in 3 cups of the flour and the salt until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from bowl but is still sticky.
- Turn the dough out onto a floured work surface and knead it with lightly floured hands: Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from work surface). Repeat until the dough is easier to handle, about 10 times. Finish by kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
- Shape the dough into a ball and transfer it to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until doubled in volume, 3 hours. Press the dough with a finger to see if it's done; an indent should remain.
- Turn out the dough onto a lightly floured surface and divide it into 4 to 6 balls. Place the balls on a lightly oiled baking sheet, cover gently with plastic wrap and let rest at room temperature until puffed and relaxed, about 45 minutes.
- Meanwhile, make the sauce: Heat the oil in a large saucepan over high heat. Add the onions; cook until very soft, about 5 minutes. Add the garlic and chile flakes; cook 1 minute longer.
- Add the tomatoes and their juices, bring to a boil, then reduce the heat to a strong simmer. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 30 minutes. Mash the tomatoes with a potato masher and continue cooking until thickened, about 15 minutes longer.
- Stir in the oregano and season with salt and pepper. Cool before using on the pizza. (Makes 1 quart; freeze leftover sauce in a container with a tight-fitting lid for up to 1 month.)
- For the pizza: Preheat a pizza oven to 625 degrees F, or a conventional oven as hot as it will go with a baking stone on or near the bottom of the oven.
- Sprinkle a pizza peel with some cornmeal. Roll and stretch one of the dough balls into a thin oblong on a lightly floured surface and lay it on the peel. Spread the dough with about 1/2 cup tomato sauce, leaving a 1-inch border. Sprinkle the border with olive oil and season the whole pie with salt and pepper. Scatter 2 tablespoons of the Parmesan over the pizza and top with a few pieces of mozzarella -- it shouldn't cover the top. Slide the pizza into the pizza oven (or onto the baking stone) and cook until the crust is golden on the edges, blistered and crisp on the bottom, and the cheese is bubbling, 8 to 10 minutes, depending on oven temperature.
- When the pizza still has a few minutes to go, heat some olive oil in a small nonstick skillet over medium-high heat. Slip in an egg and cook until about three-quarters done -- the white should be set enough to remove the egg from the pan but not completely firm. Season with salt and pepper. Use the peel to remove the pizza from the oven; slide the egg into the center of the pizza. Return the pizza to the oven and cook until the white is set and the yolk is still runny, 2 to 3 minutes. Transfer the pizza to a cutting board, top with torn basil, slice and serve. Repeat for the remaining pizzas.
SCRAMBLED EGG PIZZA
Why eat leftover pizza for breakfast when you can have ours fresh, with scrambled eggs, bacon and tomatoes, all atop a Pillsbury classic pizza crust. Best of all? It's ready to eat in only 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan). Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly. Brush with oil.
- Sprinkle cheese over dough; top with bacon, tomatoes and scallions. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.
Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 235 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 0 g
SPINACH-EGG BREAKFAST PIZZAS
Steps:
- Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans., Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes., Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.
Nutrition Facts : Calories 433 calories, Fat 14g fat (4g saturated fat), Cholesterol 199mg cholesterol, Sodium 865mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
EGG BREAKFAST PIZZA
This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.
Provided by John Gaignat
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
- Beat eggs, milk, salt and pepper. Scramble eggs until firm.
- Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
- Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g
BACON AND EGG PIZZA
If you've ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn't need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, pizza and calzones, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
- Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
- Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
- On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
- Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
- Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 36 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 1075 milligrams, Sugar 2 grams, TransFat 0 grams
EGGS FLORENTINE PIZZA
Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
- In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
- Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
- Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it's cool enough to handle, then squeeze out any excess moisture.
- Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
- Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking - they should take another 6-7 mins, depending on how you like your yolk.
Nutrition Facts : Calories 728 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.1 milligram of sodium
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