Individual Breakfast Pizzas Recipe

Name: Individual Breakfast Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole 1 Pound Ball Of Pizza Dough, Preferably Whole Wheat; 2 Tablespoons Flour, For Rolling Out Dough; 1 Tablespoon Olive Oil, Divided; 1/2 pounds Uncooked Breakfast Sausage; 1/2 cups Freshly Grated Sharp Cheddar Cheese; 1/2 cups Freshly Grated Part-skim Low Moisture Mozzarella Cheese; 4 whole Eggs - Preferably Organic; 1/4 cups Sliced Green Onions; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper

Servings: persons

1
Bring dough to room temperature.
2
Divide into 4 equal portions (about 4 ounces each).
3
Preheat oven to 450 degrees F.
4
Lightly flour a clean, flat work surface.
5
Roll each ball of dough out to about 1/4-inch thickness.
6
Transfer to a rimless baking sheet.
7
Brush olive oil evenly over rolled out dough rounds.
8
Heat a medium nonstick skillet oven medium-high heat.
9
Remove casings from sausage, and place sausage into the hot skillet.
10
Cook, breaking up sausage with the back of a wooden spoon, until crumbled and browned, about 5 minutes.
11
Drain on a paper towel-lined plate.
12
Sprinkle cheeses evenly over each pizza dough round.
13
Top with crumbled sausage.
14
Crack one egg on top of the sausage in the center of each pizza.
15
Top with sliced green onions.
16
Bake pizzas at 450 degrees F for 8 minutes.
17
Carefully remove the baking sheet from underneath the pizzas, and continue to cook directly on the oven rack until the crusts are golden brown, the cheese is melted, and the eggs are set, about 2 additional minutes.
18
Carefully remove pizza from oven with a pizza peel and let cool 2 minutes before serving.
19
Season to taste with salt and pepper.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole 1 Pound Ball Of Pizza Dough, Preferably Whole Wheat, 2 Tablespoons Flour, For Rolling Out Dough, 1 Tablespoon Olive Oil, Divided, 1/2 pounds Uncooked Breakfast Sausage, and more.

Yes, Individual Breakfast Pizzas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Individual Breakfast Pizzas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions