Individual Breakfast Pizzas

Breakfast gets an update with pizza!

Photo by Lauren Z.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb ball pizza dough, homemade or store-bought, preferably whole wheat (I used a defrosted ball of frozen Whole Foods organic wheat pizza dough)

  • flour, for rolling out dough

  • 1

    Tbsp olive oil, divided

  • 1/2

    lb uncooked breakfast sausage (I used pork, but chicken or turkey sausage would be fine alternatives – just make sure you seek out uncooked sausage.)

  • 1/2

    cup freshly grated sharp cheddar cheese

  • 1/2

    cup freshly grated part-skim low moisture mozzarella cheese

  • 4

    large pasteurized eggs, preferably organic

  • 1/4

    cup sliced green onions, green and white parts

  • Kosher salt and freshly ground black pepper

Directions

Bring dough to room temperature. Divide into 4 equal portions (about 4 oz each). Preheat oven to 450°F. Lightly flour a clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness. Transfer to a rimless baking sheet. Brush olive oil evenly over rolled out dough rounds. Heat a medium nonstick skillet oven medium-high heat. Remove casings from sausage, and place sausage into the hot skillet. Cook, breaking up sausage with the back of a wooden spoon, until crumbled and browned, about 5 minutes. Drain on a paper towel-lined plate. Sprinkle cheeses evenly over each pizza dough round. Top with crumbled sausage. Crack one egg on top of the sausage in the center of each pizza. Top with sliced green onions. Bake pizzas at 450°F for 8 minutes. Carefully remove the baking sheet from underneath the pizzas, and continue to cook – directly on the oven rack – until the crusts are golden brown, the cheese is melted, and the eggs are set, about 2 additional minutes. Carefully remove pizza from oven with a pizza peel and let cool 2 minutes before serving. Season to taste with salt and pepper.

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