Updated from July, 30 2020
Upgrade breakfast with this easy and flavorful smoked beef sausage breakfast pizza! With a rosemary infused pizza crust, pesto sauce, caramelized onions and smoked beef sausage, you'll want to make this brunch style pizza many times!Jump to Recipe
UPGRADE BREAKFAST AND BRUNCH!
Kick traditional bacon and eggs to the side and get fancy with this easy smoked beef sausage breakfast pizza. With just a few household ingredients, you will have fresh, homemade pizza dough and from there, add your favorite toppings and the magic has happened! Serve with a fresh green salad, fruit and mimosas; you'll feel like you're at your favorite restaurant for weekend brunch!
Next, if you're looking breakfast ideas that are just as easy and flavorful, you have to try these recipes next!
Cajun Catfish and Cheesy Grits
Buttermilk Fried Chicken and Egg Waffle Sandwich
HOW TO MAKE THE PERFECT PIZZA DOUGH
First, most of you know I am not an expert baker (yet)! I have zero problems admitting where I draw inspiration from. In like manner, with the help of John over at Preppy Kitchen, I found his prep method for dough to be the most beneficial. So as to ensure I understand the science behind building dough this method worked best with the type of dough I prefer to work with!
Second, I'm working on developing different pizza crusts and this recipe works best for the breakfast pizza posted here. Preppy Kitchen's recipe helped with learning the correct temperature with water and yeast mix. Here's a few tips I'm taking with me to the grave!
TIPS FOR THE PERFECT PIZZA DOUGH!
- The bowl with yeast should be warm and not cold. Genius!
- Next, thermometers (preferably digital) are an essential tool with baking. With yeast, the warm water has to be at the perfect temperature 100 degrees fahrenheit. Not too hot and not too cold.
- Allow your dough time to rise.
- Last, using a pastry brush, add garlic and olive oil to the crust of the pizza dough for extra flavor.
ASSEMBLING THE DOUGH
First, working with dough, I like to prep the ingredients by sifting the dry ingredients and preparing the wet. Next, after prepping your ingredients, prep the warm water for the yeast mixture. Quickly warm your mixing bowl by microwaving it for a few seconds (if microwavable safe) or filling the bowl with hot water and letting it sit for a few minutes.
At this instant, allow the yeast mixture to sit, it should awake and become bubbly. If it doesn't, the water was too hot or the yeast was "dead".
Mix your dry ingredients with the yeast mixture, as a result, it will be quite sticky!
Next, on a floured surface, place dough mixture and begin kneading by folding both sides in, then up and repeating each step. Be careful not to over mix, the mixture should feel cohesive and not crumbly. Add more flour as needed to prevent from sticking.
Last, add your ball of dough to a big bowl, cover with oil and cover with a kitchen towel and allow time to let the dough rise!
Another key point; preparing the dough is the most time consuming step in the recipe, once you've prepared the dough, the remaining steps come together quickly!
PREPPING THE TOPPINGS
In the meantime, while the dough rises, prepare the caramelized onions and prep your additional toppings. Again, the toppings are endless, get festive and create and add your favorite toppings!
PREPPING THE CARAMELIZED ONION
- Begin by using a small skillet on medium heat and add butter. Next, while the butter is melting, thinly slice the onion and add to the skillet.
- Saute for up to ten to fifteen minutes constantly stirring until the onions become soft and caramelized.
- It is equally important to note to reserve a cup of water to use to break up the charred bits on the bottom of the pan during this process.
- As the onion begins to stick, pour ¼ cup of water at a time to release the stickiness from the pan.
- Last, the onions are done with they've become soft, wilted and browned. Set aside until further use.
SMOKED BEEF SAUSAGE BREAKFAST PIZZA ASSEMBLY
After at least thirty minutes, begin placing your proofed dough on a baking sheet lined with paper and sprinkled with corn meal. In detail, the corn meal is a great tip for ensuring the dough doesn't stick to the sheet pan. In other words, do not omit this step!
Spread the dough out in the shape of the baking dish (whether round or rectangular) and begin adding your toppings starting with the pesto sauce first and additional ingredients next.
In a small bowl, stir one egg and a splash of water to create an egg mixture.
Gently brush the edges of the crust with the egg wash, this ensures the crust will brown properly.
Bake the pizza in the oven for about eight minutes until almost done.
ADDING RUNNY EGGS TO THE PIZZA
On the top of the pizza, choose three areas to place your eggs and with a medium size spoon (soup spoon size), make three indentions into the pizza where you'll place the eggs.
Next, slowly crack the eggs into the prepared "craters" and bake an additional 3-5 minutes until eggs reach desired doneness. Remove pizza from heat and let sit at least 10-15 minutes before serving.
Top with fresh cilantro and honey if desired and enjoy!
INGREDIENTS THAT WORK GREAT WITH THIS PIZZA
In this case:
- Adding rosemary to the dough enhances the flavors and provides the perfect herb taste. It pairs well with the pesto sauce and the sweetness from the dough meshes good.
- The base ingredients are by far the rosemary infused dough, pesto sauce and caramelized onion.
- Based on the ingredients you like, add what works for you. Indeed bacon and any type of sausage or omitting the meat will work just as good!
CAN I PURCHASE STORE BOUGHT PIZZA DOUGH?
Absolutely! I always encourage you to try creating homemade meals from start to finish, it truly builds a confidence you didn't know existed. But, I'm also a busy working mom and sometimes we don't have the time. In other words, buy the store bought pizza dough if it saves you time!
I would love to connect on Instagram and Facebook!
Smoked Sausage Breakfast Pizza
Pizza Dough with Rosemary
- 2 cups + ¼ cup Self Rising Flour
- 1 packet Active Dry Yeast
- ¾ cups Water warm
- 1 tbsp Sugar
- 1 tbsp Olive Oil
- 1 tbsp Fresh Rosemary roughly chopped
- 1 Egg
- 2-3 tbsp Water
- 1 tbsp Corn Meal
- 1 small Red Onion about 1 cup
- 1 tablespoon Butter salted or unsalted
- 1 tsp Oil
- 6-7 oz Beef Smoked Sausage thinly sliced
- 2-3 tablespoon Basil Pesto Sauce
- 1.5-2 cups Mozzarella Cheese
- 2 teaspoon Dried Italian Seasoning
- 3 Eggs
- ¼ cup Cilantro roughly chopped
- Preheat oven to 450 degrees.
- In a large mixing bowl, fill with hot water and let sit for five minutes. If bowl is microwave safe, fill with water and microwave for one minute.
- Once bowl is warm, add water, sugar, half of the oil and yeast to the bowl.
- Gently stir and let mixture sit for five minutes until it becomes frothy and bubbly.
- Meanwhile, prepare dry ingredients by sifting flour and roughly chopping fresh rosemary.
- Once the yeast has had time to activate, add the wet mixture to the bowl of flour and begin mixing by hand. Add small amounts of flour (one tbsp) to the mixture to alleviate the sticky texture.
- A ball of dough will begin to form and on a lightly floured surface, transfer the dough and begin kneading.
- Take the left and right side and fold in, pushing the do up and repeating these steps until the dough feels smooth and pliable.
- Form the dough into tight ball and place in a large bowl (allowing room for expansion) using remaining oil to cover the dough ball completely.
- Lightly cover the dough ball with clear wrap and cover the mixing bowl with a kitchen towel and allow at least 30 minutes to proof and rise.
- In a sauté pan, add butter on medium to high heat and sauté onion until brown and cooked through.
- Add up to ¼ cup to ½ cup of water to help with caramelization.
- Set aside until assembly.
- On a baking dish, add corn meal and spread evenly across to prevent dough from sticking.
- Transfer dough ball to baking sheet and spread evenly across baking dish.
- Add pesto sauce one tablespoon at a time until desired sauce level.
- Spread mozzarella evenly over pizza.
- Add caramelized onion and spread out evenly over pizza crust.
- Add sliced beef sausage and spread evenly throughout.
- Top with dried Italian seasoning and bake for 8 minutes until pizza is almost done and cooked through.
- Remove from oven and in a small bowl, quickly stir one egg and water to create an egg mixture.
- Gently brush the edges of the crust with the egg wash if the crust needs help with browning.
- On the top of the pizza, choose three areas to place your eggs and with a medium size spoon (soup spoon size), make three indentions into the pizza where you'll place the eggs. This helps to allow the eggs to sit still and not run.
- Slowly crack the eggs into the prepared "craters" and bake an additional 3-5 minutes until eggs reach desired doneness.
- Remove pizza from heat and let sit at least 10-15 minutes before serving.
- Top with fresh cilantro and enjoy!
Andrea Harvey says
Pizza for breakfast?! That sounds like a win win.
Absolutely! Pizza any time of the day is totally allowed around here!
I never considered putting pesto on my breakfast pizza! This looks so good and perfect for one person! (I know the recipe says five servings, but who’s sharing?)
Yes! The pesto was the perfect light but saucy addition. And you're right, you can have it all to yourself if you so desire! 🙂
I'm always intimidated by recipes that require making my own dough but you made this so easy. I could eat the breakfast pizza anytime of day... and will. It was outstanding. Thank you
Yay! I'm so glad to hear that! Glad you enjoyed. 🙂
This is the perfect breakfast! Fun, delicious and easy!
It sure is, thanks Samantha!
Britney Breaks Bread says
I couldn’t wait to make this dish! When I saw it on Instagram, I knew it would be delicious. We made it for brunch and all of the flavors complimented each other so well, especially the rosemary crust!! We will definitely be making this again.
I'm so glad to hear that Britney! The rosemary crust is certainly a nice addition to this recipe! 🙂