Breakfast Sausage Pizza
Pizza for Breakfast? Of course, with all our delicious breakfast favorites!
Pizza has captivated the world - in fact, I recently heard of the International Pizza competition held each year in Naples, Italy. Now, this breakfast version wouldn't stand a chance with Neopolitans but what a fun spin on a food that each of us enjoys in our own particular way with our own particular favorites toppings. We are all very persnickety indeed when it comes to our choice of pizza but as Mom always said, "in taste there is no dispute."
My pizza memories include what our family called a "pizza crawl" as we sampled those pizzerias that have been named the best in the U.S. or wish they were, inhabiting the streets of New Haven, Ct. There they call it apizza when often we wanted more than just "a" pizza. Some in our group voted for the clam and white sauce pizza at Pepes others preferred Modern's Pizza. I myself sampled none I liked as well as the thicker crusted Italian sausage and mushroom version which first seduced me into the world of pizzeria's in my western home state, where little of Italy had infiltrated, some 6,000 miles from Naples. My favorites included pizza from restaurants like Francescos, Shakey's Pizza and Rusty Nail Pizza. I still remember fondly the flavors of those long gone pizza heavens!
And then there were those that, in my opinion, took too much license with pizza - top among them, the Tunisian spin on pizza, always served with a soft fried egg on top. We were so excited when a Pizza Hut opened just up the street from us in Amman, Jordan - a little flavor of America just a short walk from our home. But alas, although the flavors started out reminiscent of those back home, within a few months, the Arab spices had invaded and cinnamon and allspice polluted this American staple!
Try the recipe below for a breakfast/brunch novelty, a combo between biscuits and sausage gravy and breakfast burritos. Or take the idea and run with it to create your favorite combinations for breakfast!
BISCUIT CRUST
2 cups flour
1 tab. sugar
2 tsp. salt
1/3 cup shortening
1 tab. baking powder
1 cup milk
-Preheat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in medium mixing bowl. Cut in shortening until well incorporated using a pastry blender, fork, or your hands (I like to do it with my hands as I can feel when the fat is incorporated.) Stir in the milk until the mixture comes together and you can form a ball. Cover and chill for 30 minutes.
WHITE SAUCE:
1/4 cup butter
2 tab. flour
1 1/3 cup milk
salt and pepper to taste
1/3 cup grated parmesan cheese (optional)
TOPPINGS:
1/2 pound ground pork sausage, browned and drained
6 strips bacon, cooked crisp and crumbled
1/2 onion, slivered and caramelized in 1 tab. oil
1/2 diced green/red pepper
1/2 cup sauteed mushrooms
2-3 cups grated cheddar or Colby Jack/cheddar combination
DIRECTIONS:
-Liberally oil a round pizza pan or 9 x 13 inch cookie sheet. Roll and press biscuit dough evenly into pan. Prick dough with fork at frequent intervals. Place crust into preheated 375 degree oven and bake for 5 minutes to help ensure the crust is done for the end result.
-Remove from oven and spread crust with white sauce. Then top with 3/4s of the mild to medium cheddar cheese or colby jack, cheddar combo. Top with cooked breakfast sausage, crisp bacon, caramelized onion slivers, sauteed mushrooms, chopped red or green pepper, etc. Sprinkle remaining 1/4 of cheese over the top. Bake in oven for an additional 12 - 15 minutes until cheese is melted and crust is golden.
-Cut into pizza slices or squares and serve warm. Serves 6 - 8
Press biscuit dough onto pizza pan.
Spread sauce on to par-baked crust.
Sprinkle cooked sausage & bacon on top.
Add favorite veggies and cheeses, then bake.
