If I owned my own restaurant, it would definitely have a brunch menu and on that menu would definitely be a breakfast pizza. Who the heck doesn’t like pizza and breakfast?
I’ve also discovered that I can get a decent texture on my pizza’s by cooking them on a stone on my gas grill. I’ll never say it’s better than a traditional wood burning oven but getting a high enough temperature is important and my grill gets up in the 600’s which isn’t too shabby.
Pizza dough might be the easiest yeast product to make. I follow the really rustic rule, which means I don’t really care how it looks when I pull it from the grill, simple.
Things to remember.
Pizza dough will be easier to roll out when it reaches room temperature.
Gruyere and Fontina make really awesome melty cheese and actually have tons of flavor.
Roll that dough thin and use cornmeal to dust your pizza peel. It’ll slide off in a cinch.
Preheat your pizza stone and turn the grill to high. Get that stone sun hot!
As always I use Red Star Yeast when I’m baking. This time, I used Platinum which gives a superior finish and never lets me down. It’s also pretty fast acting, usually I’ll start the first rise in the morning and I’ll have the product baked and ready to eat about two hours later. Making a breakfast pizza is perfect for the weekend when everyone is moving a little slower.
The sausage I used was already cooked so all I had to do was slice it up and scatter it all over the dough after I had drizzled it with some good extra virgin olive oil.
Sprinkle some grated cheese on top and throw it on top of your pizza stone.
After a few minutes and the cheese starts to melt, plop two eggs right on top and close your grill. Only take quick peeks to see how the pizza is looking because you don’t want to lose all of that heat.
I like my eggs on the super soft side so as soon as I see a thin white film start to appear over the yolk, I know the pizza is almost ready. The cheese should be bubbling and golden by this time.
Transfer the finished breakfast pizza back onto your pizza peel and cut it into slices. Garnish with some fresh cilantro and that’s it.
Happy pizza making friends.
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As an amabassador for Red Star Yeast, compensation was provided for this post. All ideas and opnions are always my own.
Sausage and Egg Breakfast Pizza
- 1 tablespoon Red Star Yeast Platinum dry yeast
- 3/4 cup plus 2 tablespoons warm water
- 3 cups all-purpose flour plus extra for dusting your work surface
- Pinch of salt
- 3 Tablespoons olive oil divided
- 1 tablespoon cornmeal
- 1 1/2 cups sliced cooked breakfast sausage
- 1 cup grated Gruyere cheese
- 3/4 cup grated Fontina cheese
- 2 large eggs
- Fresh cilantro
- Mix the yeast with the water in the bowl of a stand mixer and let sit for 5 minutes.
- Add the flour and salt and mix with a dough hook attachment until all of the dough comes together in a ball.
- Continue to mix for about 5 minutes on low speed.
- Wipe the inside of a bowl with 1 tablespoon of olive oil.
- Take the dough and roughly form it into a ball placing it into the oiled bowl.
- Cover with a towel and let the dough rise for about 1 hour or until almost doubled in size.
- After the dough has risen, transfer it to a floured work surface and punch the air out of it.
- Roll the dough into a circle or rectangle shape depending on your baking stone or tray.
- Sprinkle the cornmeal onto your pizza peel and transfer the dough on top of it.
- Cover the dough again and let rest for another 30 minutes.
- Preheat your grill to it's highest heat with the pizza stone *see notes*
- Drizzle the remaining olive oil all over the pizza and scatter the sausage slices onto the pizza.
- Cover with the grated cheese and place onto your stone.
- Cook for about 4-5 minutes until the cheese starts to melt and the edges of the dough start to puff up.
- Crack two eggs on top of the pizza and close the grill.
- Bake the pizza for another 4-5 minutes or until the cheese is bubbling and golden and the eggs have firm whites and a soft yolk.
- Take the pizza from the grill stone and garnish with some chopped cilantro.
- Slice into wedges and serve at once.