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Morning Smiles Breakfast Pizza

Morning Smiles Breakfast Pizza




8 individual pizzas


30 minutes


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  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120 to 130°F)*
  • 3 tablespoons oil


  • 1 tablespoon butter OR margarine
  • 6 eggs, beaten
  • 2/3 cup processed American cheese shreds, divided
  • 6 link breakfast sausages, cooked
  • Ketchup OR salsa



  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
  3. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  4. Divide dough into eight, equal portions. Roll or pat dough portions into 4 to 5 inch circles. Place on greased cookie sheets.
  5. Combine eggs and 1/3 cup cheese shreds in a bowl. Heat 10-inch skillet over medium-high heat and melt butter. Add egg mixture; scramble with spatula while cooking eggs for 2 to 3 minutes. When egg mixture is almost set, but still slightly under-cooked (still spreadable) divide mixture evenly on each pizza crust.
  6. Slice sausages into 1/2-thich slices. Place 3 slices on each pizza to make eyes and nose.
  7. Sprinkle a small amount of remaining cheese on each pizza above "eyes" to mimic hair.
  8. Bake 10 to 12 minutes or until crust is lightly browned and cheese is bubbly. Remove from oven and draw on a "smile" with ketchup or salsa on each pizza.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


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