Breakfast Sausage-Egg Pizza
Photo: Melina Hammer; Styling: Caroline M. Cunningham
Feel free to fry the eggs in a skillet and add to the just-cooked pizza.
Yield: Makes 4 to 6 servings
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Total: 2 Hours
- 1 pound store-bought pizza dough
- Vegetable cooking spray
- 1/2 medium-size sweet onion, sliced
- 1 red bell pepper, sliced
- 1/2 (8-oz.) package sliced baby portobello mushrooms
- 2 tablespoons olive oil, divided
- 1 teaspoon plain yellow cornmeal
- Mornay Sauce
- 1/2 (1-lb.) package ground pork sausage, cooked and crumbled
- 6 large eggs, at room temperature
- 1. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or just until doubled in bulk.
- 2. Preheat oven to 425°. Sauté onion and next 2 ingredients in 1 Tbsp. hot oil in a large skillet 3 to 5 minutes or until onion and bell pepper are crisp-tender.
- 3. Roll dough to about 1/4-inch thickness (about 14 x 10 inches) on a lightly floured surface; cover with plastic wrap. Let stand 5 minutes.
- 4. Brush a 15- x 10-inch jelly-roll pan with remaining 1 Tbsp. oil; sprinkle with cornmeal. Transfer dough to pan. Spread Mornay Sauce over dough, and sprinkle with sausage and onion mixture. Break eggs over pizza.
- 5. Bake at 425° for 20 to 25 minutes or until eggs are cooked how you like them and crust is crisp.
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