Breakfast Sausage Pizza

This is a follow up to the Cheesy Slow Rise Refrigerator Pizza post. You can use that recipe, defrost a portion of the recipe you already tried (like I did) or use another crust of your choice. These toppings could work great on an English muffin, even a tortilla.

I think of this as a breakfast pizza because the sausage I used for it is the kind we usually have for breakfast. So you could make it as a breakfast-for-dinner kind of pizza, or you can actually make it for breakfast, even adding an egg. If making it for breakfast, put the frozen dough in the refrigerator to thaw the evening before. 

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Notes on Time

-If you're thawing frozen dough, put it in the fridge for about 12 hours, or let itsit at least 3 hrs at room temperature.

-If you're using a pizza stone, preheat the oven to 500°F about an hour before you plan to put in the pizza.

-Cook at 500°F for 3 min; broil for 7 min. (approximately 10 min. total)

With this pizza, I was curious to see if the dough would still be as good after being frozen. And it was! About 20 days in the freezer, and the final pizza crust was every bit as tasty. However, the dough was just a tad bit stickier, so I'd recommend using plenty of flour on the board when forming the crust. 

Making the Pizza

Firth of all, I thawed the dough at room temperature since this was most convenient. 

Once the dough is thawed, brown minced pork breakfast sausage, then set it aside. Use a generous amount of flour on a wooden cutting board (about a 1/4 cup) and form the dough to a thickness and shape of your liking (mine was about 10 inches in diameter).

I used 1 Tablespoon of olive oil as my base and spread about 9 ounces of grated mozzarella cheese over that. I then topped this with the slices of 2 mini-bell peppers, the minced browned breakfast pork, and over an ounce of sliced olives. Note that with sausage you want to precook it to ensure the meat is thoroughly done. 

Pro Tip: While applying toppings, make sure the dough isn't sticking to the wooden cutting board. If it sticks, transferring it to the oven will be a nightmare because it won't easily slide. Therefore, top your pizza as quickly as possible (and don't be shy with the flour or cornmeal). I personally struggled with this, and as a result I ended up with a pizza that was more oblong. This actually ended up being a great shape for the breakfast pizza, and made for a nice, thick crust.

Once in the oven and on the pizza stone, I baked the pizza for 3 minutes at 500°F. I then set the oven to broil for the remaining 7 minutes. Cooking times will vary, just wait for the pizza to appear to be golden brown and crisp. Then remove it from the oven, cut it with your Robin & Field Pizza Blade, and enjoy!


Crust

Defrosted Cheesy Slow Rise Refrigerator Pizza dough, English muffin, tortilla or other flatbread of your choice. 

Toppings (for one 10-12 inch pizza)

- 9 oz. of mozzarella pizza cheese

- 1 oz. of sliced olives (at least)

- 2 sliced mini-bell peppers

- 1 16 oz. Jimmy Dean sausage

- 1 oz. olive oil

Other Toppings to Try:

-mushrooms

-onion

-dash of paprika

-egg 

-avocado