Breakfast Pizza
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Get baking success every time with recipes like the following, from Fleischmann's Yeast.
Ingredients
- Crust
- 1-3/4 to 2 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
- 3/4 teaspoon salt
- 2/3 cup water
- 1 tablespoon olive oil
- Toppings
- 8 ounces sausage, cooked and crumbled
- 1 cup frozen hash brown potatoes, thawed
- 1/4 cup chopped onion
- 3 eggs
- 1/2 teaspoon Durkee® Ground Mustard
- 1/2 teaspoon Durkee Fine Grind Black Pepper
- 1/2 teaspoon salt
- 1 cup (4 ounces) shredded cheddar cheese
- COMBINE 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 degrees to 130 degrees F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
- ROLL dough to 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 degrees F oven on lowest oven rack for 8 minutes. Reduce oven to 375 degrees F. Remove pizza from oven.
- TOP pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in a bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until eggs are set and crust is browned.
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