We love pizza at our house – and not just your standard cheese or pepperoni! We like to experiment with flavors, and meals! This week on the Lazy Gastronome is Pizza week! There will be recipes for pizza three ways – for breakfast (that’s today’s) with bacon and sausage; for dinner (or lunch) an antipasto pizza – and what’s left? Why dessert, of course. How does a chocolate and raspberry pizza sound? Make sure you come back and catch them all!
What you need:
- 8 Slices of bacon
- 1 pound of bulk breakfast sausage
- 1 teaspoon dried, rubbed sage
- ¾ cup finely chopped onion
- 4 cups of frozen, shredded potatoes – thawed
- 1 package of 8 crescent rolls
- 1 cup shredded pepper jack cheese
- 1 cup shredded extra sharp cheddar
- 6 Eggs
- Salt and pepper to taste
How to Do it:
Cut the bacon into 1 inch chunks,
then fry until crispy. Remove from the pan and set aside.
then sauté them in the bacon fat until they start to appear translucent. Add the potatoes and cook until they begin to brown.
While the potatoes are cooking, separate the rolls and place them in a deep dish pizza pan, carefully spreading them with your fingers until
they form a crust. Make sure to bring it up on the sides.
Add salt and pepper to taste to the potatoes. Spread them evenly over the top of the dough.
Cook the sausage with the sage, breaking it up with a spatula so it is crumbly. Once it’s done, spread it over the top of the potatoes.
Beat the eggs well with 1 Tablespoon of cold water.
Pour over the top of the pizza.
Evenly spread the two cheeses and top with the bacon.
Place in an oven that has been preheated to 350 degrees. Bake approximately 15 – 20 minutes, until the crust is slightly brown and the cheese is completely melted.
Cut into wedges and serve hot.
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