Breakfast Pizza with Italian Sausage & Zucchini


 

Breakfast Pizza

Where is it written that you can’t have pizza for breakfast…!

I say go for it! There’s plenty of us that eat breakfast at dinner… so why not eat dinner at breakfast? When it’s one of everyone’s fave foods, and, especially when it really can does include things you’d eat at breakfast, it’s almost a no-brainer. Sausage and/or bacon, eggs and some kind of bread – in this case pizza dough, home made if you can.

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How many of you, right now, can honestly say that you do eat some vegetables at breakfast??? Come on. Don’t be shy….

Breakfast Pizza

Here’s an added benefit of getting some vegetables in, first thing in the day. I used zucchini & mushrooms but could have added some diced red bell pepper. Could’ve also finished it with some sliced tomatoes, or grape tomato halves. 

Sausage & Egg Breakfast Pizza

Now before you go thinking of how much work this would be in the morning, with some advance prep it really isn’t. If you have pizza dough (made) on stand-by in your fridge, plus have some cooked bacon and/or crumbled sausage, most of the work is done. Perfect for the weekend.

Give whatever veg you use some love. Slice them, put them in a bowl and toss them with some olive oil, salt & pepper.

Breakfast Pizza

Finish the love by topping it with some grated Parmigiano Reggiano and shredded basil. Buon appetito~

Breakfast Pizza with Italian Sausage & Zucchini
Serves 4
If you have the dough & sausage prepped ahead, this can be ready for the oven by the time it’s heated. Get the kids to help put the pie together - they’ll be more likely to eat the veg! Quantities are approximate and what the Italians would call quanta basta/knowing what’s enough! Serves 4. Multiply as needed to feed a crowd!
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. pizza dough, homemade & stashed in your fridge (buy if you prefer)
  2. 1 or 2 mild Italian sausages with fennel, removed from casings, crumbled & cooked
  3. 1/4 - 1/3 cup tomato passata (or your fave tomato sauce)
  4. Large pinch dried Italian oregano
  5. Large pinch Kosher salt
  6. Smaller pinch freshly ground black pepper
  7. 1/4 cup approx. thinly sliced zucchini
  8. 1/4 cup approx. thinly sliced mushrooms (optional)
  9. 1/8 cup diced sweet bell peppers (optional)
  10. 1 - 2 teaspoons olive oil
  11. Pinch Kosher salt
  12. Pinch freshly ground black pepper
  13. 1 cup approx. shredded mozzarella (or pizza cheese blend)
  14. 3 - 4 medium or large eggs (don’t let the egg take over!)
  15. Parmigiano Reggiano, grated to garnish
  16. Fresh basil, shredded for garnish
Instructions
  1. *I used a round pizza pan but think I would’ve been able to add more eggs if I’d used a rectangular one. The choice is yours.
  2. Preheat oven to 500°
  3. Prep a baking/pizza pan by either sprinkling it with olive oil, or dusting with cornmeal - whatever your preference.
  4. In a medium bowl, add your vegetables, olive oil, salt & pepper, and toss to coat.
  5. Roll out (or hand form) the dough on a floured surface, then fit to your pan. Top with tomato sauce, season with oregano, salt & pepper. Sprinkle over just a bit of the shredded cheese. Tumble on the sausage. Add some of the veg then carefully place and crack in the eggs, while there’s still some free real estate! Fill in the gaps with more veg (and/or sausage) using as much as you need, without totally overloading.
  6. Sprinkle over more shredded cheese, without covering the eggs too much.
  7. Carefully place in the oven, and bake approx 12 - 15 minutes until pie is deliciously golden and eggs are set.
  8. Finish with a generous grating of Parmigiano Reggiano, some freshly shredded basil and serve with a flourish. Buon appetito~
Notes
  1. *Save any leftover sausage for use in frittata, scrambled eggs, etc.
  2. **For any leftover prepped vegetables, give them a quick sauté, then stash in the fridge for frittata, pasta, etc.
farm girl city chef http://www.farmgirlcitychef.com/