Check out the latest Recipes from Bull:
Sausage and Egg Breakfast
Recently, Joplin an I were in Palm Springs cooking pizzas in Bull Outdoor Products wood fired pizza ovens. One of the pizzas we made for this event was topped with potatoes, olives, pancetta and rosemary and I kept think that all it needed was a some soft cooked eggs.
I am a sucker for eggs on a pizza. I love the runny yolk infusing into the toppings and then mopping up any remaining yolk with a really tasty crust.
Grilled over direct heat, this pizza you be great for a brunch or even camping if you had a covered grill (I have also made it on a small portable grill). Everything you need for breakfast is here – seasoned potatoes, sharp cheddar cheese, breakfast sausage – of course you could sub in bacon or pancetta – and soft cooked eggs.
Don’t forget to mop up the yolk with the crust! :-)
- 3 medium gold potatoes or other waxy potato
- 12 ounces bulk breakfast sausage (or patties)
- 1 pound prepared pizza dough
- Flour, for rolling pizza
- Olive oil
- 4 ounces fresh mozzarella cheese, torn
- Salt and pepper
- 8 ounces sharp cheddar cheese, grated
- 4 eggs, cracked into a shallow bowl
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 covered for 15 minutes set at medium to medium-high direct heat. For more detailed information on direct grilling pizza see my post How To Grill Pizza.
On a floured surface, stretch or roll out pizza dough to about 12- to 14-inches. Scatter a big pinch of cornmeal over a wooden 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.
Open the grill cover and slide the dough onto the clean and oiled grates (no, the dough won’t melt through the grates). Immediately close the grill cover and let it cook undisturbed for 2 minutes.
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.
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. Open the grill and slide the pizza into place. Slide one egg at a time onto the pizza and season with salt and pepper. Close the grill and cook about 10 minutes or until the eggs are set.
Once eggs are set, remove the pizza, slice and serve.