Sheet Pan Breakfast Pizza Food

SHEET-PAN PIZZA DOUGH

Steps:

• Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

SHEET PAN BREAKFAST PIZZA

Steps:

• Preheat the oven to 350 degrees. Spray a half sheet pan with cooking spray.
• Roll out the 2 cans of crescent rolls and spread into the pan pinching the seams together.
• Bake for about 12 minutes until the crust is lightly brown. Remove from the oven and set aside.
• In a large frying pan over medium high, brown up and crumble the sausage. Do not drain the grease.
• Add the flour to the sausage and stir together until the flour is no longer visible.
• Next, stir in the milk and whisk over medium high heat until it bubbles and begins to thicken. Season with salt and pepper to taste. Remove from heat.
• In a large skillet over medium-low heat, melt the butter and pour in your beaten eggs. Season with salt pepper and half a tablespoon of chives.
• Stir gently and cook until they just come together.
• To assemble the pizza, first spread the sausage gravy all over the crescent roll crust.
• Then spread the eggs on top.
• Now add your cheese.
• Lastly, add your cooked chopped bacon.
• Bake again for 5 minutes until the cheese is melted. Top with remaining chives. Serve!

BREAKFAST PIZZA

Steps:

• Preheat the oven to 450°F. Stretch the pizza dough onto a greased 18x13" sheet pan.
• Scramble the eggs with milk until just done.
• Spread the sausage gravy over the pizza crust. Top with cheese and scrambled eggs.
• Bake 10-15 minutes or until crust is golden brown and cheese melts.

SHEET PAN PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
• For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
• For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
• For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
• Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.