Pizza for breakfast doesn't just have to be leftovers anymore with our Breakfast Pizza made with our Chorizo or Italian Sausage. It's Gooo-od!
Prepare pizza dough by combining yeast, sugar, water and 1/2 cup flour in a small bowl. Allow this mixture to sit for about ten minutes so that it can proof. Once the mixture doubles in size it place in a larger bowl and add olive oil, one cup of flour and 1 teaspoon of kosher salt. Stir with a wooden spoon just until it combines and pour out onto your island or counter. Use about one more cup of flour as you knead the dough until it is smooth. Including the 1/2 cup of flour to get started, you should not add more than 2 -1/2 cups of flour in total. Place in a large bowl that has been greased with a little olive oil. Cover with a dish towel and let rise again for about two hours in a draft-free place or until the dough has more than doubled in size.
While the dough is rising, prepare the meat. In a skillet with olive oil, cook ground meat until mostly done. Drain and add, shallots, olives, red pepper and tomatoes. As the tomatoes cook they will burst open and the mixture will thicken a bit. Allow mixture to cool while the dough is rising.
Once the dough is ready to use, beat together eggs, heavy cream, salt and pepper in a small bowl and set aside.
Preheat your oven to 450 degrees F. Spray a pizza stone or baking sheet with non-stick cooking spray. Gently work the dough by pressing slightly on your pan to push it out to the edges. Make a 1/2-inch edge around your dough so that the egg mixture will not run off. Using a spoon, spread the egg mixture around. Add half of your cheese. Add potatoes and meat mixture and then top with remaining cheese.
Place your pizza on the bottom rack for ten minutes and then on the top rack for a final ten more minutes or until the bottom is crispy and the top is golden brown. Carefully remove from oven and garnish with fresh scallions, parsley and basil and enjoy!
- 1 tablespoon dry active yeast
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 2-1/2 cup unbleached flour
- 1 teaspoon kosher salt
- 2 small or one large red potato, sliced and boiled in salted water until just about cooked
- 1/2 lb. Purnell’s “Old Folks” Chorizo, Italian or your favorite Breakfast Sausage
- 1 shallot, sliced
- 1 pint cherry tomatoes, with green tops removed
- 1 tablespoon olive oil
- 2 extra large eggs
- 1 tablespoon heavy cream
- 1/2 jar Black olives, pitted
- 1 red bell pepper, diced
- 1/2 teaspoon black pepper
- 3/4 cup grated Colby Jack cheese
Chopped scallions, chopped fresh parsley and basil for garnish