Pizza déjeuner
Ingrédients
Croûte
- 1-3/4 à 2 tasses de farine tout usage
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR 1 envelope Fleischmann's® Quick Rise Yeast
- 3/4 c. à thé de sel
- 2/3 tasse d'eau
- 1 c. à soupe d’huile d’olive
Garnitures
- 8 ounces (250g) sausage, cooked and crumbled
- 1 cup frozen hash brown potatoes, thawed
- 1/4 cup chopped onion
- 3 œufs
- 1/2 teaspoon ground mustard
- 1/2 teaspoon black fine grind pepper
- 1/2 c. à thé de sel
- 1 cup (4 ounces or 125g) shredded Cheddar cheese
PRODUITS
Méthode
- 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.
