Breakfast Sausage-Egg Pizza

1 pound store-bought pizza dough
Vegetable cooking spray
1/2 medium-size sweet onion — sliced
1 red bell pepper — sliced
1/2 package sliced baby portobello mushrooms — (8-oz.)
2 tablespoons olive oil — divided
1 teaspoon plain yellow cornmeal
Mornay Sauce
1/2 package ground pork sausage — (1-lb.) cooked and crumbled
6 large eggs — at room temperature

Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or just until doubled in bulk.

Preheat oven to 425°.

Sauté onion and next 2 ingredients in 1 tablespoon hot oil in a large skillet 3 to 5 minutes or until onion and bell pepper are crisp-tender.

Roll dough to about 1/4-inch thickness (about 14 x 10 inches) on a lightly floured surface; cover with plastic wrap. Let stand 5 minutes.

Brush a 15- x 10-inch jelly-roll pan with remaining 1 tablespoon oil; sprinkle with cornmeal. Transfer dough to pan. Spread Mornay Sauce over dough, and sprinkle with sausage and onion mixture. Break eggs over pizza.

Bake at 425° for 20 to 25 minutes or until eggs are cooked how you like them and crust is crisp.


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