Sausage breakfast pizza, not your ordinary pizza, a simple way to change up your breakfast. A breakfast pizza loaded with breakfast sausage, peppers, onion, and cheddar cheese.
I always thought that pizza was for lunch or maybe dinner, but not for breakfast. This recipe changes my image of pizza and brings it to a whole new level.
Don’t worry if you don’t like any of the ingredients in this recipe, they are easy enough to change out. It is simple to change things around and make it to your taste, but I have to warn you the ingredients for this sausage breakfast pizza make a really tasty breakfast.
- Pizza crust – See the recipe for the ingredients and instructions, but if you want to save time a store-bought pizza crust will do.
- Breakfast sausage – A good quality pork sausage works best if you buy the cheaper brands you will end up with a ton of grease and a lot less meat. Turkey breakfast sausage will work as well.
- Hash browns – Frozen hashbrowns work well just make sure to let them thaw before using them.
- Veggies – I like the combination of the green peppers, red peppers, and onions, but you could use the veggies that you like.
- Eggs – Scramble the eggs before adding them to the pizza, just make sure not to overcook them, they should still be a little moist. Season the eggs with salt and pepper to taste.
- Cheddar cheese – Use shredded cheese. If you don’t like cheddar you can use another cheese, but make sure it will melt well.
- I would recommend making your own crust for this recipe. The recipe includes a crust that will fit a 10.5-inch cast iron skillet.
- The recipe works well for a cast-iron skillet but can be made on a baking sheet if a cast-iron skillet is not available.
- Use dough that is room temperature, so if using a store-bought pizza dough make sure to take it out 1/2 hour before using the dough. Having the dough at room temperature will relax the gluten that is in the dough and will allow you to stretch the dough without overworking it.
- Use your fingertips to stretch the dough, do not use a rolling pin which will deflate the dough leaving you with a crust that is more like cardboard.
- Skip the red sauce for this breakfast pizza, brush the crust generously with olive oil.
- Bake this pizza at a high temperature, I like to bake at least at 400 degrees F, so the crust has time to cook through, but also the veggies.
- Store any leftover pizza in an airtight container in the refrigerator.
- To reheat the pizza, use the oven. You can set the temperature at 350 F for reheating and heat until the pizza is heated through.
Steps for making this Sausage Breakfast Pizza:
Preheat the oven to 400 degrees F. Lightly grease a 10.5-inch cast-iron skillet.
Make the pizza dough following the steps in the recipe and set it aside to rise. If using store-boughten dough remove from the refrigerator and bring it to room temperature.
Brown the breakfast sausage, just to the point where it is no longer pink. Remove any grease from the sausage. Let cool.
Chop the green pepper, red peppers, and onions. Make sure that they are chopped fine so that they will cook through so you end up with veggies that are not raw. If you prefer larger pieces of vegetables I would suggest pre-cooking them.
Scramble the eggs before adding them to a non-stick skillet that is lightly sprayed with a non-stick cooking spray. Remember not to overcook.
Place the pizza dough in the middle of the prepared cast-iron skillet and with fingertips press the dough until the bottom of the skillet is covered. Pinch the edge so as to make a lip around the edge of the skillet.
Brush the crust with olive oil. Layer the ingredients on top of the crust, starting with the hashbrowns first then the breakfast sausage, then the scrambled eggs, then the vegetables, and finally the shredded cheese.
Place in the oven and bake until the crust starts to brown and the cheese is melted. Remove the pizza from the oven and let rest for a few minutes before cutting. Serve and enjoy.
Looking for addition breakfast recipes? Check these out:
Sausage Breakfast Pizza
- 1 1/4 teaspoon yeast
- 1 - 1/8 cup flour
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup warm water
- 2 teaspoon olive oil
- 1 tablespoon olive oil
- 1 cup hashbrowns thawed
- 8 ounces breakfast sausage browned
- 4 large eggs scrambled - add salt and pepper to taste if desired
- 1 tablespoon onion chopped fine
- 2 tablespoons green pepper chopped fine
- 2 tablespoons red pepper chopped fine
- 4 ounces shredded cheddar cheese
- Preheat the oven to 400 degrees F.
- Thaw the hashbrowns.
- In a medium bowl combine the yeast, 1/4 cup flour, sugar, and salt. Add the warm water and olive oil. Mix until the ingredients are well combined. Gradually work the rest of the flour into the dough until the dough is smooth and is just slightly sticky.
- Let the dough rest for 10 to 15 minutes. Grease or spray with non-stick cooking spray a 10.5-inch cast-iron skillet.
- Brown the breakfast sausage just so that it is no longer pink. Remove any grease that is in the skillet. Set aside to cool.
- Chop the green pepper, red peppers, and onions into small pieces.
- Scramble the eggs, add salt and pepper to taste, spray a non-stick skillet with non-stick cooking spray, and cook the eggs until they are still just a little moist. Set aside.
- Place the dough in the skillet and with your fingertips spread the dough until the bottom of the skillet is cover, pinch the edge to make a lip around the edge of the skillet.
- Spread or brush the olive oil over the bottom of the crust you can do the edges as well.
- Spread the hashbrowns over the crust, then the browned breakfast sausage, then the scrambled eggs, next the veggies, and finally the cheese.
- Place the pizza in the preheated oven and bake for 18 to 20 minutes or until the crust starts to brown and the cheese is melted.
- Remove from the oven and let sit for a few minutes, cut into slices, and serve.
- Use pizza dough that is at room temperature. Having the dough at room temperature will relax the gluten that is in the dough and will allow you to stretch the dough with overworking it.
- Use your fingertips to spread out the dough never use a rolling pin.
- Store the leftover in the refrigerator for up to 3 to 4 days.
- Heat leftover pizza in the oven at 350 degrees F until heated though.