Here you are reading is the best breakfast pizza recipe!Hello friends,I m happy to share my experience here of how to make a pizza.Let’s go on!
Breakfast pizza recipe
Ingredients
- Homemade Pizza Crust
- Olive oil
- Egg
- Salt and pepper
- Milk
- Salted butter
- Homemade Country Sausage Gravy
- Cheddar (Cheddar, Mozzarella, Gouda, and Pepper Jack all work)
- Bacon
Steps
1. Preheat the oven to 400°F.
2. Spread the pizza crust. Spread pizza crust in large pan: make sure to stretch it to cover every corner of pan. Brush olive oil evenly over crust.
3. Poke the hole. To keep the pizza crust from overpuffing, you’ll need to poke holes in the crust with a fork.
4. Start scrambled eggs. Add eggs, salt, pepper and milk to a bowl and mix well for 2 minutes.
5. Cook eggs on low heat. Preheat a pan over medium-low heat. Add butter. Once the butter has melted, pour in the eggs from step 5. The process of cooking eggs does not require too much heat.
6. Bake the pizza crust for 5-10 minutes.
7. Spread the country sausage gravy on the pizza crust.
8. Add the eggs from step 5.
9. Top with cheddar cheese and bacon.
10. Bake the pizza for another 5 minutes at 400°F.
All done!
How to make pizza dough?
When you try to make pizza dough at home, you will notice the difference between it and the ready-made pizza dough you buy. At the same time, you will also discover how easy it is to make pizza dough yourself.
Ingredients
2/3 cup (150ml) warm water (about 37°C)
1 teaspoon (3ml) yeast powder
1 teaspoon (3ml) sugar
1/2 tablespoon (6.5ml) salt
2 cups extra flour (230g)
1 tablespoon (16ml) olive oil
Steps
- Pour hot water into a pot. Add yeast powder and sugar. Stir gently and let stand for 5 to 10 minutes until you see foam rising to the surface indicating activated yeast. Then add salt and oil.
- Gradually add flour while stirring. When the mixture becomes too thick to stir, it means enough flour has been added.
- Knead the dough. When the dough is kneaded until smooth and slightly sticky. A small lump of dough pulled off can be stretched to make it thinner to allow light to pass through.
Remove the dough from the bowl and place on a clean, well floured surface. A wooden or clean table is best. Make sure the height of the tablet is suitable for your comfortable operation. If the dough is too wet or sticky, sprinkle a little more flour on top.
Roll out the dough into a pile and roll it together. Press firmly with the base of your palm into the dough, and then gently push forward.
Roll the sides of the dough toward the center and press it into the center of the dough. Rotate the dough slightly as you knead. The process of kneading the dough is like this repeated pressing-rolling-turning procedure.
- Let stand for 1 hour at room temperature or 5 hours in the refrigerator to ferment.
- Place the dough on a floured countertop and sprinkle more flour on top.
- Cut the dough into two balls, then follow the steps below to handle both doughs in the same way.
- Roll up the sides of the dough, about 1.25cm. As you knead, try to stretch the dough, repeating this to roll up the sides of the entire pie.
- When the dough has stretched enough to become soft and slumped, start to overturn the dough.
- Make a fist with your hands and cover the dough over your fists.
- The other hand also makes a fist, and the dough is covered over the other fist at the same time.
- Carefully separate the two fists to further stretch the dough.
- Move your fist (quickly turning the left side toward your face) so that the dough rotates as it stretches.
- When the diameter of the dough reaches about 8 inches (20cm), move the left fist in an arc and move quickly towards your face, and the right fist move towards the far side of your face. If the right fist pushes the dough up a little, the dough turns like a Frisbee.
- Practice a lot to get a feel for how to balance the twist of your fist. This prevents the pizza from being tossed to the side (or worse) as it spins.
- Make sure to gently catch the falling pizza with both fists to avoid tearing. But if you find that the dough has torn, reshape the dough and repeat the steps above.
Tips
- Make sure your hands are clean.
- Do not use too much flour or the dough will become very dry.
- Do not stretch too much, otherwise the dough will become too thin and the baking effect will not be good.
- Rub some flour on your hands to avoid sticking.
- When kneading, don’t tear the dough, just stretch it.
- If the dough is too thick, you may need a rolling pin to flatten it.
- Tie up your long hair so it doesn’t fall into the food.
- Make sure you have the ingredients for the pizza ready before making the dough so you can start making the pizza after you have the dough.
How to make Country Sausage Gravy?
1 Heat the butter in a pan. On medium heat, add 3 tablespoons (40 mL) butter to a medium saucepan. The butter is completely melted, but don’t let the butter boil or smoke.
2.Add flour and seasoning. Add flour, salt, pepper, chili and garlic salt and whisk quickly until mixture forms a batter. Flour, salt and pepper are necessary. The flour and butter combine to form a thick batter, which is a key component of the gravy. Salt and pepper are the basic seasonings that give the gravy a more rustic flavor.
3 Cook until lightly browned. Cook the batter over medium heat for about 5-7 minutes. Stir constantly to avoid burning.
4 Slowly add the milk. Add a little at a time, stirring thoroughly and constantly so no lumps form.
Add 80 mL at a time.
5 Continue cooking until the gravy thickens. Stir constantly until the gravy is bubbling and thickened. This should take about 1 to 2 minutes. Likewise, if you like a thinner gravy, add some more milk.
Choose You favorite cheese below
Mozzarella Cheese
Raw material: buffalo milk (now mostly fresh milk)
Origin: Campania and Naples, Italy
Fat: about 65%
This kind of cheese is generally used for pizza, and it will appear silky after heating.
Mozzarella cheese originates from southern Italy and was originally made from buffalo milk, but mozzarella made with fresh milk is now more common.
In addition to pizza, mozzarella is also used in salads, appetizers or pasta, such as the popular fried mozzarella cheese sticks in North America, Caprese Salad, etc.
Cheddar Cheese
Raw material: fresh milk
Origin: Somerset, England
Fat: about 45%
This mulch originates from the small town of Cheddar in the south west of England.
It is a very popular cheese in the United States and is generally around 45% fat. Common cheddar cheese colors are ivory white, pumpkin orange, etc.
The taste varies depending on the storage and fermentation time, and there are mild, medium, sharp, extra sharp, etc. Mild has a mild, sweet and sour taste with a hint of saltiness.
Monterey Jack
Country of origin: United States (California)
Type of milk: milk
Aging: about a month
Taste: Very mild, with a distinctly buttery flavor, Monterey Jack cheese is one of the few American cheeses. Because of its short aging time and relatively high milk fat content, it melts particularly well. It is often mixed with hot pickled peppers to make pepper jack cheese.
Best Uses: Melt it in casseroles, grilled cheese tossed with peppers, cheese sauces, and when you want a good melting cheese.
