Breakfast is, hands down, my favorite meal of the day. Unfortunately, I don’t always have the time to make a great breakfast during the weekdays, so I seriously savor those slow weekend mornings where I can spend extra time on my food.
And I mean…is there anything better than having pizza for breakfast? Seriously. Breakfast + pizza created one beautiful lovechild.
This would be perfect for a lazy Sunday brunch or one of those nights when you’re craving breakfast for dinner (happens to me all the time.) Best part is? The dough doesn’t have to rise and so it comes together super quick. It’s my favorite pizza dough ever, and I make it probably every other week.
Fresh, homemade, delectable pizza delivered straight to your mouth with not a whole lotta work in under an hour. Booyah.
*angels singing in the distance*
Okay so here’s the rundown:
- seriously quick & delicious pizza dough/crust – see above for mentions of ease & superb-ness.
- basil pesto – although fresh, homemade basil pesto always tastes the best…my inner LG (lazy girl) loves the Kirkland brand pesto at Costco and the DeLallo brand of pesto that you can find at any supermarket.
- dollops of ricotta – for creamy, sweet, cheesy glory.
- mozzarella – because you can’t have a pizza without mozzarella.
- sausage – because I’m desperately in love with sausage on pizza.
- EGGS! Because I love eggs and they’re very breakfasty. Aren’t these all great reasons?
And that’s ALL! It’s easy, guys. Don’t be intimidated. Homemade pizza? Not a problem. Because you are a CHAMPION.
Happy pizza brunching, friends!
- 2 c hot water
- 1 T active dry yeast
- 1 T honey
- ¾ t salt
- 4-5 c all-purpose flour
- ⅔ c basil pesto
- 1 c whole milk ricotta
- 8 oz fresh mozzarella, shredded
- 4 eggs
- pork sausage, cooked & crumbled
- fresh basil
- cornmeal, for pizza paddle
- Place a pizza stone inside your oven and preheat to 450.
- In a large bowl fitted for a stand mixer, whisk together hot water, yeast, and honey. Let sit for 10 minutes.
- Add the salt and 4 cups of flour to the bowl and mix with a dough hook. If the dough is too sticky, add another ½ cup - 1 cup of flour. The dough should be tacky, but not overly sticky. Knead for 3-4 minutes.
- Place the dough on a clean, well-floured surface and separate into two equal-sized balls. Place one of the balls back in the bowl and cover with a damp cloth.
- Roll the ball out into a circle.
- Spread a small amount of cornmeal on top of the pizza paddle, and then carefully transfer the dough to the paddle.
- Spread ⅓ cup of pesto on top of the dough, followed by a few dollops of ricotta, mozzarella, and sausage.
- Carefully transfer the pizza to the pizza stone in the oven. Crack two eggs on top of the pizza and bake in the oven for 8-10 minutes, or until the crust is golden brown and the eggs are set.
- Sprinkle some fresh basil on top and enjoy!
- Repeat this same process with the other ball of dough.