All-Day Pizza
Hash browns, eggs and sausage top this bubbling cheese pizza. Have it for breakfast, lunch or dinner. Then try the variations to enjoy everyone's favourite food — and the ultimate 30-minute supper.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 618 |
| pro | 27 g |
| total fat | 27 g |
| sat. fat | 12 g |
| carb | 65 g |
| fibre | 3 g |
| sodium | 1.113 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 29% |
| vit A | 22% |
| vit C | 8% |
| folate | 30% |
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1 lb (500 g) pizza dough
4 eggs
Pinch each salt and pepper
Topping:
4 breakfast sausage links (about 4 oz/125 g)
3/4 cup (175 mL) pizza or pasta sauce
1-1/2 cups (375 mL) shredded mozzarella cheese
1/2 cup (125 mL) frozen hash brown potatoes
Preparation:
Topping:
In skillet, cook sausages over medium heat, turning occasionally, until browned and no longer pink inside, 8 to 10 minutes; drain on paper towel-lined plate. Cut into bite-size chunks.
Meanwhile, on lightly floured surface, roll out dough to 12-inch (30 cm) circle. Place on greased pizza pan. Spread with pizza sauce; sprinkle with cheese, potatoes and sausages.
Break eggs onto pizza toppings; sprinkle with salt and pepper. Bake in bottom third of 500°F (260°C) oven until crust is golden, cheese is bubbly and egg whites are firm, 12 to 14 minutes.
Additional Information
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Variations
Asparagus Egg Pizza: Omit topping. Brush rolled-out dough with 1 tbsp (15 mL) extra-virgin olive oil; sprinkle with 2 cloves garlic, minced. Top with 8 thin spears asparagus. Sprinkle with 1-1/2 cups (375 mL) shredded Gruyère cheese. Break eggs onto pizza topping and continue as directed.Artichoke, Roasted Red Pepper and Summer Sausage Pizza: Omit sausage, potatoes and eggs. Spread rolled-out dough with pizza sauce. Arrange 6 slices (3 oz/90 g) summer sausage; 1 jar (170 mL) marinated artichoke hearts, drained and halved; and 1 cup (250 mL) sliced or chopped roasted red peppers over top. Sprinkle with cheese. Bake for about 12 minutes.
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