Breakfast Pizza
Ingredients
Crust
- 1-3/4 to 2 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR 1 envelope Fleischmann's® Quick Rise Yeast
- 3/4 teaspoon salt
- 2/3 cup water
- 1 tablespoon olive oil
Toppings
- 8 ounces (250g) sausage, cooked and crumbled
- 1 cup frozen hash brown potatoes, thawed
- 1/4 cup chopped onion
- 3 eggs
- 1/2 teaspoon ground mustard
- 1/2 teaspoon black fine grind pepper
- 1/2 teaspoon salt
- 1 cup (4 ounces or 125g) shredded Cheddar cheese
PRODUCTS
Instructions
- Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 to 130°F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
- Roll dough into 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
- Bake crust in preheated 450°F oven, on lowest rack, for 8 minutes. Reduce oven to 375°F. Remove pizza from oven.
- Top pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in bowl. Pour over toppings. Sprinkle with cheese.
- Bake for 16 to 20 minutes until eggs are set and crust is browned.
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