Breakfast Pizza W/ Sausage Recipe

Preheat and prepare dough

Position an oven rack in the lower third of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Lightly oil a baking sheet or line with parchment. On a lightly floured surface, stretch or roll the 1 lb dough into a 12–13 inch round or rectangle about 1/4 inch thick. Transfer to the prepared baking sheet or a floured pizza peel if using a stone. Brush the dough lightly with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.

Cook sausage and vegetables

Heat a 10-inch skillet over medium heat. Add 1 teaspoon butter or oil. Crumble and add 10 oz breakfast sausage to the hot skillet. Cook, breaking into small pieces, until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate to drain excess fat, leaving about 1 teaspoon fat in the pan (or discard excess if too greasy).

Sauté aromatics

To the same skillet over medium heat, add the diced 1/2 cup yellow onion and 1/2 cup red bell pepper. Sauté until softened and lightly golden, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Remove vegetables to a bowl to cool slightly.

Mix eggs

In a medium bowl whisk together 4 large eggs and 2 tablespoons whole milk until combined and slightly frothy. Season lightly with a pinch of salt and pepper.

Assemble pizza

Evenly sprinkle 1 cup shredded cheddar and 1/2 cup shredded mozzarella over the oiled dough, leaving a 1/2 inch border. Distribute the cooked sausage and sautéed onion/pepper mixture over the cheese in an even layer. Pour the whisked eggs carefully over the pizza, aiming to distribute them evenly; they will settle into spaces between toppings. If you prefer distinct scrambled-egg pockets rather than poured eggs, you can quickly scramble the eggs in the skillet over low heat until just-set and then dot them across the pizza instead (alternate method).

Bake

Transfer the pizza to the oven (onto the pizza stone or baking sheet). Bake at 475°F (245°C) until crust is golden and cheese is bubbling and eggs are set, about 10–12 minutes. If edges brown too quickly, tent loosely with foil for the last few minutes. Internal doneness: eggs should be fully set (no runny whites or yolks) for food safety with pork sausage.

Remove pizza from oven and let rest 3–4 minutes. Sprinkle 2 tablespoons grated Parmesan, 1 tablespoon sliced fresh chives, and 1/4 teaspoon red pepper flakes over the top if using. Slice into 6–8 pieces and serve warm.