Breakfast Pizza With Sausage Eggs Spinach And Cream Recipes

SPINACH-EGG BREAKFAST PIZZAS

Steps:

• Preheat oven to 500°. Line two 15x10x1-in. baking pans with parchment; sprinkle lightly with cornmeal. Cut dough into 4 pieces; stretch and shape into 6- to 7-in. circles and place in pans., Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spinach; cook and stir until just starting to wilt, 1-2 minutes. Combine spinach with next 5 ingredients; spread spinach mixture over each pizza. Leave a slight border of raised dough along edge. Bake on a lower oven rack about 5 minutes., Remove from oven; break an egg into center of each pizza. Return to lower oven rack, baking until egg whites are set but yolks are still runny, 6-10 minutes. Drizzle olive oil over pizzas; top with additional Parmesan and pepper. Serve immediately.

EGG BREAKFAST PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
• Beat eggs, milk, salt and pepper. Scramble eggs until firm.
• Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
• Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.

BREAKFAST PIZZA - DELICIOUS!

Steps:

• Preheat your oven to recommended pizza crust cooking temperature.
• Shred your cheese(if you bought blocks).
• Start cooking your bacon.
• Now we start on the pizza sauce . Grab your butter and start melting it in a large non stick pan on medium/low heat(we don't want to burn the butter). As soon as the butter is nice and melted SLOWLY! add and whisk in the flour a little bit at a time. It should never clump up and be lumpy. It should always be smooth and bubbly.
• Once all the flour is in the mix add your milk and spices.
• Once the sauce is back up to boiling go ahead and add your cream cheese. Let the cream cheese just melt into the sauce while slowly stirring it. Once its blended set it on a back burner on low heat.
• Now we make the eggs.
• Crack all of your eggs into a bowl and add in your spices. Whisk FURIOUSLY! until they are nice and airy(only about 30 seconds of whisking for me).
• Melt a 1/2 tbsp of butter to the bottom of a nonstick pan and add your eggs. I have a pattern to my eggs follow it if you wish. I do not stir eggs. I scrape the pan in an orderly fashion starting from the center out in both directions. Once the eggs are still a little runny I pile them in the middle of the pan and turn the heat off. They finish on their own.
• Now that all of the main ingredients are done all that's left is putting them on your crust.
• Take the pizza crust out and put it on a baking sheet.(I put aluminum foil down and spray it with Pam for ease of removing the pizza later).
• Now put as much sauce as you prefer on your dough(I like my pizza SAUCY!).
• Next add your cheese. Add roughly 3/4 of the cheese on now. Sprinkled evenly from edge to edge.
• Next take your bacon and crumble it up and spread it evenly over the pizza.(I pull the fat off my bacon, to each his/her own).
• Now sprinkle on your turkey sausage crumbles.
• Now add your eggs.
• And the last of the cheese!
• Now take that remaining 1/2 tbsp of garlic powder and mix it with the 4 tbsp of olive oil. Add this to the "crust" of the pizza.
• Now pop it in the oven!

SAUSAGE & EGG BREAKFAST PIZZA

Steps:

• Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown., Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside., In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

SAUSAGE AND EGG BREAKFAST PIZZA

Steps:

• Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.
• Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
• Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.

BREAKFAST PIZZA WITH SAUSAGE, EGGS, SPINACH, AND CREAM

Steps:

• Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
• If you're taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn't, let it sit at room temperature, covered with a slightly damp towel, until it does.
• Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
• Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it's about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
• The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
• Once you've stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it's coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
• Start by adding both mozzarellas to the dough, followed by the spinach and garlic. Add the sausage. Top with the cream and season with salt. Transfer to the oven. Bake for 3 minutes, then open the oven, pull out the rack with the baking stone, crack the eggs into the center of the pizza, and season them with salt and pepper. Push the rack back into the oven, close the door, and finish baking.
• The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they're well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don't burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that's okay.
• When the pizza is done, remove it from the oven and finish with the chives, a pinch or two of crushed red pepper flakes, a drizzle of olive oil, and the grated hard cheese.

BREAKFAST PIZZA RECIPE

Steps:

• Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
• In a medium bowl combine the flour, baking powder and salt and whisk well.
• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls about 3-3/8 oz each.
• Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
• Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
• Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

SPINACH & MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees
• Place a large skillet over medium heat and pour the olive oil into the pan
• After the oil is slightly hot, add the onions and carmelize them
• Then, add the mushrooms and saute for about 5 minutes
• Add the cream cheese and allow it to melt, stirring occasionaly
• Remove skillet from heat
• Add the heavy whipping cream, shredded cheese, spinach, and eggs
• Pour into an 8 x 8 baking dish
• Bake for approx. 40-45 minutes until the middle doesn't jiggle.