Category: Breakfast

Notes

Recipe taken from TheKitchn.com

Serves 6–8.

This recipe reads long, but you can make the cheese sauce, cook the sausage and eggs, and grate the cheese the night before and just assemble the pizza the next day.

Storage: Leftover pizza can be stored tightly wrapped in the refrigerator for up to 3 days. Reheat in an oven or toaster oven for best results.

Topping Shortcuts

• Cheese sauce: You can make the cheese sauce the night before and store it in an airtight container. Or feel free to use a prepared product such as Cheese-Wiz instead.
• Sausage: Bulk breakfast sausage is the way to go here. Cook it up the night before.
• Eggs: I’m usually not an advocate for cooking scrambled eggs in advance, but between the cheese sauce and the cheese on top, the pre-cooked eggs will steam to reheat and won’t dry out in the oven. These can be cooked the night before as well.
• Frozen hash browns: While homemade hash browns are tastier, using frozen hash brown potatoes and thawing them in the fridge overnight will save considerable prep time.

Ingredients

• Cooking spray
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 ¼ cups whole milk, divided
• ¾ cup shredded cheddar cheese, divided
• ½ teaspoonkosher salt, divided
• 8 ounces uncooked breakfast sausage, casings removed
• 4 large eggs
• 1 pound pizza dough, at room temperature
• 1 cup frozen hash brown potatoes, thawed
• 1 cup shredded mozzarella cheese
• 2 scallions, thinly sliced

Equipment

• Medium non-stick frying pan
• Paper towel

Instructions

1. Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F. Coat a baking sheet with cooking spray.
2. Make the cheese sauce. Melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, until the butter-flour mixture loses its sheen, about 1 minute. Whisk in 1 cup of the milk and bring to a boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in ½ cup of the cheddar cheese and ¼ teaspoon of the salt. Set aside to cool slightly while you make the rest of the toppings.
3. Cook the sausage and eggs. Heat a medium nonstick frying pan over medium-high heat. Crumble the sausage into the pan and cook until browned and cooked through, 5 to 7 minutes. While the sausage cooks, whisk together the eggs, remaining ¼ cup of milk, and remaining ¼ teaspoon salt in a medium bowl. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate. Leave the sausage’s fat in the pan and pour in the egg mixture. Scramble the eggs until almost cooked through but still moist, 3 to 4 minutes. Remove the pan from the heat.
4. Roll and dock the pizza dough. Roll or stretch the pizza dough out into a 12-inch round. Transfer the dough to the baking sheet. Use the tines of a fork to “dock” (poke holes in) the pizza dough, working from the middle out to within 1 inch of the edge. This will prevent the dough from getting soggy from the steaming cheese sauce.
5. Sauce the pizza. Spread on the cheese sauce in a thin, even layer as you would pizza sauce. You might not use all the cheese sauce.
6. Top the pizza. Sprinkle the sausage onto the cheese sauce, followed by the hash browns, and finally the scrambled eggs. Sprinkle the pizza with the mozzarella cheese, remaining ¼ cup of cheddar cheese, and scallions.
7. Bake for 20 to 25 minutes. Bake until the cheese is melted and and the crust is golden-brown, 20 to 25 minutes.
8. Cool and slice. Let the pizza cool for 10 minutes; this gives the cheese sauce time to set and prevent it from oozing out. Transfer to a cutting board, slice, and serve.