Finished grilled pizza on a wood serving plate.

Sausage and Egg Breakfast Pizza

Name: Sausage and Egg Breakfast Pizza Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Pizza
Ingredients: 3 md Gold Potatoes or Other Waxy Potato; 12 oz Bulk Breakfast Sausage (or patties); 1 lb Prepared Pizza Dough; 4 oz Fresh Mozzarella Cheese, torn; 8 oz Sharp Cheddar Cheese, grated; 4 Eggs, cracked into a shallow bowl; Flour, for rolling pizza; Cornmeal, for dusting; Olive Oil; Salt, to taste; Pepper, to taste; Additional Items:; Shallow Bowl; Medium Pot; Pizza Stone (if using a grill); Rimless Cookie Sheet; Pizza Peel

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 30 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Gold Potatoes or Other Waxy Potato
Bulk Breakfast Sausage (or patties)
Prepared Pizza Dough
Fresh Mozzarella Cheese, torn
Sharp Cheddar Cheese, grated
Eggs, cracked into a shallow bowl
Flour, for rolling pizza
Cornmeal, for dusting
Olive Oil
Salt, to taste
Pepper, to taste

Additional Items:

• Shallow Bowl
• Medium Pot
• Pizza Stone (if using a grill)
• Rimless Cookie Sheet
• Pizza Peel

Directions:

Light side burner and place pot. Refer to the grill's owner's manual for maximum side shelf weight.
Place potatoes in a medium pot.
Add cold water to cover potatoes by an inch and add a big pinch of sat.
Bring to a boil and cook until the tip of a sharp knife can slide into the center of the potatoes.
Drain and cool potatoes with cold water.
Once cooled, cut into 1/4-inch slices.
While potatoes are cooking, crumble sausage into a medium skillet and brown over medium heat. Drain on paper towels and set aside until ready to make pizza.
Preheat grill or a griddle for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 400℉ to 450℉. Preheat stone for about 20 minutes.
Clean cooking grid and brush with olive oil.
On a floured surface, stretch or roll out pizza dough to about 12 to 14 inches.
Scatter a big pinch of cornmeal over a pizza peel or rimless cookie sheet and and lay down your crust.
Give the peel a little shake to make sure the pizza slides. If not, add a little more cornmeal under the crust.
Grill: Open the grill lid and slide the dough onto the clean and oiled cooking grid. Immediately close the grill cover and let it cook undisturbed for 2 minutes.
Griddle: Slide dough onto griddle and let cook for 2-3 minutes.
Grill: Use a peel or tongs and a baking sheet to pull the crust off the grill and IMMEDIATELY close the cover. Flip the crust over so the the grill marks are facing up. If the crust is bubbled, gently flatten it with the peel. Watch your hands because those bubbles contain very hot air.
Griddle: Use a peel or tongs and a baking sheet to pull the crust off the griddle and flip the crust over. If the crust is bubbled, gently flatten it with the peel. Watch your hands because those bubbles contain very hot air.
Brush the crust with olive oil and scatter the mozzarella over the crust. Arrange sliced potatoes in a layer and season with salt and pepper. Top with the cheddar cheese and sausage.
Turn heat to medium below where the pizza will sit.
Place the pizza back on the grill or griddle.
Slide one egg at a time onto the pizza and season with salt and pepper.
Grill: Close the grill and cook about 10 minutes or until the eggs are set.
Griddle: Cook about 13 minutes or until the eggs are set.
Once eggs are set, remove the pizza, slice and serve.