There are a lot of components to this, but you can simplify the steps with pre-packaged foods, if you would like. The recipe below is how I make it (everything from scratch). It is SO worth the effort, though! Its so delicious it disappears before I can snap its picture as a whole pizza! #sonomnom4u #breakfastpizza
(How to make the pizza is first. To see how to make each component, scroll past how to make the breakfast pizza)
1-16" thin St. Louis Style crust (see recipe below or St. Louisans can buy an Imos crust in freezer section)
1 cup shredded sharp cheddar
1 cup shredded mozzarella
6 eggs, scrambled
2 potatoes, washed, peeled, shredded and fried crispy (or sliced and fried)
1/2 cup real bacon pieces ( we buy the Hormel kind in the salad aisle)
2 cups sausage gravy (see recipe below)
How to make the breakfast pizza
Take the thin, pre-cooked crust and spread sausage gravy over the entire surface. Make sure gravy layer is thick and hearty.
Add bacon pieces by sprinkling them over the entire sausage layer.
Sprinkle with crispy cooked hashbrowns (or you can layer fried potato slices over gravy if you'd prefer)
Add 1/2 of the mozzarella/cheddar blend (see below) across the entire pizza.
Add scramble eggs over the entire pizza by sprinkling them over the top.
Add the rest of the cheese by evenly distributing it over the egg layer.
Bake in a 500°F oven for approximately 10-12 minutes. Pizza will be done when the crust is beginning to turn golden on the edges and toppings are sizzling.
2 Cups pizza/bread flour
1 tsp baking powder
2 tsp salt
1/2 cup water
2 TBSP olive oil
Preheat oven to 450°F
To make crust:
In a stand alone mixer with dough hook, or by hand, mix flour, baking soda, and salt. Pour in Olive oil and water and form into a semi-dry dough ball. If it is too dry, add a couple oz. of water and work it in, keep adding water in small amounts until the dough is formed and NOT wet or sticky.
On a large, floured surface, roll dough into a round 16" circle. It will be a very thin crust.
When it is rolled out, carefully lift dough and place it onto a 16" pizza pan. spread dough to fit pan. Poke holes all over the crust with a fork.
Place crust in the oven for about 7 minutes. Remove from oven and flip crust, poke more holes and place back in oven for about 5-7 minutes. After the other side is baked, remove crust and rub olive oil on each side. Caution, crust will be hot! Set aside.
KEEP OVEN ON AND INCREASE OVEN TEMP TO 500°F
Sausage Gravy Sauce Component:
16 oz. pork sausage
1/4 cup flour
2 cups milk or half & half
2 tsp. black pepper
1 tsp season salt
To make sausage gravy sauce:
In an iron skillet, brown a 16-oz of pork sausage. Add 1/4 cup flour to the pork sausage until the sausage is coated in flour. Add 2 cups of milk (or half & half) and wisk until thoroughly blended. Add 2 tsp. Black pepper, 1 tsp season salt and cook until gravy is thick. Remove from heat and set aside.
Wash, peel, and grate 2 potatoes. Heat iron skillet with 4TBSP hot oil and place potatoes in pan, spreading around to make a thin layer. Let brown. When crispy and brown, flip and repeat. After browned on both sides, remove from heat and set aside.
Mix 1 cup shredded mozzarella and 1 cup shredded sharp cheddar together so they are evenly blended to make 1(2 cup portion) of shredded cheese.
1/4 cup half & half, cream, or milk
1 tsp. season salt
To scramble eggs:
Break 6 eggs into a dish. Add 1/4 cup milk, half & half, or cream. Add 1 tsp season salt. Wisk and pour into a hot pan. Scramble and cook eggs until fluffy and yellow. Remove from heat and set aside.