Sausage And Mushroom Breakfast Pizza Food

SAUSAGE MUSHROOM PIZZA

Steps:

• Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
• Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
• Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
• Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
• Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

MUSHROOM AND SAUSAGE PIZZA

Steps:

• Preheat oven to 500 degrees F.
• In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
• Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
• Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

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 MUSHROOM BREAKFAST BAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 inch pan with non stick spray. In a medium sized skillet over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and sausage and cook until heated through.
• Spread evenly on the bottom of the 9x13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

BISCUITS AND SAUSAGE GRAVY BREAKFAST PIZZA

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Top pizza with scrambled eggs and Cheddar cheese.
• Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.

SAUTEED SPICY SAUSAGE AND MUSHROOMS

Steps:

• Bring a large pan over high heat. Add oil and onion, saute a few minutes. Cut sausage links into 4 even pieces about 2 inches long. Add to pan and let brown, stirring with a spoon as needed, not too often you want it to brown. After about 8 minutes add mushrooms and garlic and saute until mushrooms begin to brown. Then add salt and pepper to taste and ketchup, just a little bit brings the whole thing together. Serve with rice or potatoes or on a bun.

BREAKFAST PIZZA

Steps:

• Preheat oven to 400F. Unroll dough and press into a greased 9 by 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain sausage on paper towels. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza. Bake 13 to 15 minutes or until eggs are set and crust is brown.;

WILD MUSHROOM PIZZA WITH ARUGULA & PECORINO

Steps:

• Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
• Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.
• Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.
• Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.

SAUSAGE, MUSHROOM AND TOMATO BREAKFAST BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• If using the oven preheat to 190°C - 200 °C
• Cook the sausages, or you can pre cook them in advance
• Lightly spray 2 large ramekins or individual pie dishes with low calorie cooking spray
• Heat a frying pan over a medium heat, spray with low calorie cooking spray, then add the onion and mushrooms. Gently fry until they start to colour
• Divide the sliced sausage, onion and mushrooms evenly between the two dishes.
• Spoon the chopped tomatoes over the onions and mushrooms
• Season with a little sea salt and freshly ground black pepper, then top with the grated cheese
• Crack an egg on the top of each one, spray with a little low calorie cooking spray and sprinkle with a bit more salt and pepper
• Either bake in the preheated oven for 15 - 20 minutes or microwave on high for at least 60 - 90 seconds (don't forget to cover with cling film in the micro wave). Make sure the egg is cooked as you like it and serve

SAUSAGE-MUSHROOM BREAKFAST CASSEROLE

Steps:

• The night before baking, prepare the casserole and the next morning prepare the topping and bake.
• Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
• Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
• Refrigerate overnight.
• Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
• Bake 1 to 1-1/2 hours in 350 degree oven.