GRILLED BREAKFAST PIZZA WITH SAUSAGE GRAVY
All the classic flavors of a Southern breakfast-on a pizza! Make the sausage gravy indoors, and then turn your outdoor grill into a pizza oven.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill for medium heat. Line a baking sheet with parchment paper.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.
- Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour, and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/2 teaspoon pepper and 1/4 teaspoon salt. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet, and stir. Remove from the heat, cover and set aside.
- Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.
- Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill, and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
GRILLED PIZZA
Provided by Food Network
Categories main-dish
Time 10h
Yield 2 (10-inch) pizzas; dough for 3 pizzas
Number Of Ingredients 22
Steps:
- For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
- Transfer the dough to a work surface and knead until smooth.
- Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
- When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
- Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
- For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
- Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
- For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
- For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.
GRILLED BREAKFAST PIZZA
This recipe has the combined benefits of having pizza for breakfast, and having your breakfast on the grill. Scrambled eggs, bacon, and Cheddar cheese are melted on top of a moist crust for a whole new take on the classic breakfast sandwich.
Provided by Marie Porter
Time 29m59S
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the grill to medium-high for at least 15 minutes.
- In a sauté pan over a stove, cook the bacon until crispy. Using a slotted spoon, remove the bacon from the pan, and set aside to drain. Beat together the eggs and season with salt and pepper. Scramble in the same pan as the bacon until just set. Remove from heat and set aside your grill.
- In a large bowl, mix together the flour, baking powder, salt, and oregano. Add the shortening to the same bowl and cut the dry ingredients into the shortening using a pastry cutter or a fork. The idea is to work it until the dough is crumbly and in very small pieces. Add a handful or 2 of the bacon and toss gently to combine. Slowly add the milk, and stir the dough until it comes together, careful not to overstir it.
- Using a rolling pin or your hands, spread the dough out into a large, round shape. Lightly grease 1 side of the dough with oil, and then grease the grill grates with a little oil as well. Place the dough on the grill, oiled side down, and cook until the dough is set, about 2 minutes. Flip the dough and top it with the scrambled eggs, remaining bacon, mushrooms, peppers, and cheese. Cook the pizza, covered, for about 10 minutes, or until the dough is cooked through and the cheese has melted.
Nutrition Facts : ServingSize 1 serving, Calories 582 calories, Sugar 2 g, Fat 44 g, Carbohydrate 28 g, Cholesterol 131 mg, Fiber 1 g, Protein 19 g, SaturatedFat 15 g, Sodium 686 mg, TransFat 1 g
GRILLED BREAKFAST PIZZA
This is a fun breakfast that I've made with some of my grandkids. I usually let them 'build' their own. You can add or subtract anything that you'd like - sometimes we've added pineapple, pepperoni, green onions, etc.
Provided by lazyme
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place pizza shell on medium-heat flat grill or grooved grill for 3 minutes on each side.
- Sauté sausage and mushroom together. Remove from pan and keep warm.
- While pizza shell is heating, place peppers in pan and cook for 1 minute. Add eggs and scramble together. Cook until eggs are almost set.
- Arrange cooked egg/pepper mixture on pizza shell; garnish with mushrooms and sausage. Sprinkle with cheese and place under broiler for 1 minute.
Nutrition Facts : Calories 266.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 345.9, Sodium 447.4, Carbohydrate 3.6, Fiber 0.7, Sugar 1.6, Protein 20.5
BREAKFAST PIZZA
This recipe came from our church cookbook and a dear friend of mine. It's easy to make & the kids love it!
Provided by Sandra -
Categories Breakfast
Time 40m
Yield 1 Pizza, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Separate dough and press to form a round crust on a 12" pizza pan.
- Crimp edges with fingers to form a rim.
- Cook sausage in skillet over medium heat until borwn; crubmle and drain.
- Top prepared dough with sausage, potates and cheese.
- Combine milk, salt, pepper andegg substitute, stirring iwth a whisk.
- Pour over sausage; sprinkle with Parmesan cheese.
- Bake 25 minute or until crust is brown.
AMAZING BREAKFAST PIZZA
I used to make this when I worked for a gas station/pizza place so I could sell it by the slice to the early morning rush. I would end up selling more for breakfast than lunch at times!
Provided by mamaXmama
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- This recipe is a lot quicker if you precook your Bacon and Sausage the night before and store them in your refrigerator as I do -- the prep time will be based on this.
- Preheat your oven to 400°F
- For the Pizza Dough, if you can find it frozen, uncooked, and preshaped. it's a huge time saver. If not, just prepare it as you would normally on a large pizza pan (I make the crust about 1/4 thick). Excluding the 1 1/2 of the outer crust, make little indentations with your fingertips in the dough. This helps the egg settle and cook more evenly.
- Beat the eggs with the milk, and pour over the center of the crust. Use your fingers, or a pastry brush to evenly disperse the egg.
- Evenly cover the egg with the strips of ham.
- Scatter the sausages, and if you want to have them, add the onion. Salt and pepper it lightly.
- Add a blanket of the Mozzarella cheese, then the Cheddar.
- Sprinkle the crumbled bacon.
- Put this wonderful pie in the oven on the center rack and check it after 15 minutes. It's hard for me to give an approximate cooking time as I used a ride through oven for 7 minutes at 475°F at my work. If it looks done, then it is. The egg layer is thin enough to cook in 10 minutes or so, so it's really just about the crust and how you like it.
- Once you've deemed it to be done, take it out of your oven and garnish it with some chopped chives. Slice, and enjoy! It's great on the go, and is wonderful hot or cold. I'm hoping this recipe will make your household as happy as it made my customers :).
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- Peach & Bacon White Pizza with Ricotta. If you like sweet, salty, and creamy all in one bite, this is the breakfast pizza for you. It’s got sweet, juicy peaches, salty, crisp bacon, and a heavenly layer of ricotta and mozzarella.
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- Vegan Breakfast Pizza. For vegans, navigating breakfast foods is like walking through a minefield. It seems like everything has cheese, butter, eggs, and meat.
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