Sunrise Pizza Recipes

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SUNRISE MINI PIZZAS

I created this recipe for "something different" at breakfast. Even though they look like I went to a lot of trouble, these little pizzas do go together quickly. I even make them for our three children on rushed school mornings.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 pizzas.

Number Of Ingredients 7



Sunrise Mini Pizzas image

Steps:

  • In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. , Roll each dinner roll into a 5-in. circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes or until the cheese is melted.

Nutrition Facts :

8 to 10 large eggs
3 tablespoons whole milk
Salt and pepper to taste
1 tablespoon butter
10 frozen bread dough dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories     Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12



Jim Lahey's No-Knead Pizza Margherita image

Steps:

  • To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
  • Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
  • Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
  • To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
  • To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

SUNRISE BREAKFAST PIZZA

Rise and shine! This breakfast pizzawill help you do just that with its healthy egg whites, vegetables and turkey sausage.

Provided by Butch Fertic

Categories     Other Breakfast

Time 15m

Number Of Ingredients 8



Sunrise Breakfast Pizza image

Steps:

  • 1. Preheat oven to 400 degrees F. Coat a 10" x 15" baking sheet with cooking spray.
  • 2. Unroll dough onto coated baking sheet. Partially bake dough for 5 minutes then remove from oven and set aside.
  • 3. Meanwhile, in a large skillet, melt butter over medium heat. Add egg whites, salt, and pepper; scramble and cook until eggs are firm.
  • 4. Spoon scrambled eggs over prepared crust; top evenly with vegetables, cheese, and sausage pieces.
  • 5. Bake 8 to 10 minutes, or until crust is golden and cheese is melted. Slice and serve
  • 6. I PREFER WHOLE EGGS RATHER THAN EGG WHITES.
  • 7. Start Your Transformation Now! http://fertic13.SkinnyFiberPlus.com

1 oz (11-ounce) package refrigerated pizza crust
1 Tbsp tablespoon butter
2 c cups refrigerated liquid egg whites. prefer whole eggs my self
1/2 oz teaspoon salt
1/4 oz teaspoon black pepper
1 1/2 c cups frozen vegetables (broccoli, spinach and red bell peppers,
1 c cup shredded cheddar cheese
2 frozen turkey sausage patties, thawed and cut into bite-sized pieces

SUNRISE PIZZA

A hearty breakfast pizza.

Provided by Mikekey *

Categories     Other Breakfast

Time 30m

Number Of Ingredients 10



Sunrise Pizza image

Steps:

  • 1. Preheat oven to 375 degrees F.
  • 2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain off fat and add eggs. Cook eggs and sausage together until eggs are set.
  • 3. Place pizza crust on a pizza pan or baking sheet. Spread crust with ricotta cheese leaving the outer edge of the crust bare. Spread the egg and sausage mixture over the ricotta cheese. Sprinkle with onion, tomato, red pepper, green pepper and mushrooms. Top with mozzarella.
  • 4. Bake in preheated oven for 15 minutes, or until cheese and edges of crust are golden brown.

8 oz turkey sweet italian sausage (if using links, remove casings)
5 eggs, slightly beaten
1 12-inch prepared pizza crust (such as boboli)
1 c ricotta cheese
1/4 c chopped red onion
1/4 c chopped fresh tomato
1/4 c chopped green bell pepper
1/4 c chopped red bell pepper
1/2 c sliced mushrooms
8 oz shredded mozzarella cheese

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