Description
A great new take on breakfast for dinner during a busy work week. Scrap the pancakes and bacon and go for this pizza!
Ingredients
- ¼ cups Olive Oil
- 1 whole Clove Of Garlic, Smashed
- 1 whole Yukon Gold Potato, Thinly Sliced
- 1 whole Batch Of Homemade Pizza Dough, Or Store Bought If You Prefer
- ½ Tablespoons Light Corn Meal
- 1 pinch Salt
- 1 pinch Cracked Black Pepper
- 3 whole Breakfast Sausages, Uncooked, Casing Removed
- 1 cup Shredded Mozzarella Cheese
- 1 whole Egg
Preparation
Begin by heating a small sauce pan on low heat. Add in the oil and the garlic clove, and let it cook on low for about 20 minutes.
During this time, add the sliced potatoes to a pot of boiling water. Then turn off the heat and let the potatoes cook for about 3-5 minutes in the hot water before removing them from the water with a slotted spoon. Lightly pat dry.
Preheat your oven to 475-500 degrees F, with a pizza stone in the oven as well.
Roll out your dough into the size you prefer, and the thickness you prefer. I like thin crust, but that’s me.
If you have a pizza wheel, use it. Lightly dust it with the corn meal and add your rolled out pizza dough to the top.
Brush the garlic oil all over the dough. Sprinkle with salt and pepper.
Top the dough with the thinly sliced potatoes, dollops of the sausage, and the cheese. Open the oven, and gently slide the pizza off of the pizza wheel onto the stone. The corn meal really helps in this effort.
Slide the stone out a bit, and crack the egg, right in the middle. Slide everything in the oven, close it, and cook for about 12-17 minutes, until the cheese is nice and bubbly and the crust is a golden brown.
Once cooked, remove to your pizza pan from the oven, slice pizza, and serve.
You should have seen one of my kids expressions. It was priceless. He was so excited, and he never had seen an egg on a pizza before! That bite was all his. Every bite was delicious as well. Breakfast in a bite. It doesn’t get any better than that. Enjoy!
