Breakfast Pan Pizza RECIPE

An eye-opener for the pizza-lover combining the best of a hearty breakfast with a zesty, crunchy skillet pizza.

Ingredients: Crust

1 env. - Active dry yeast
½ tsp - Sugar
2/3 cup - Lukewarm (105° - 115°F) water
2 cups - Bread flour or unbleached, all-purpose flour
1/4 cup - Stone-ground cornmeal
1½ tsp - Coarse salt (kosher or sea salt)
2 tbsp - Extra-virgin olive oil

Ingredients: Topping

1 1/3 cups - Grated mozzarella cheese
8 tbsp - Freshly grated Parmesan cheese
3 tbsp - Minced fresh basil
1 large - Clove garlic, pressed or minced
1 tsp. - Crushed red pepper flakes
3/4 tsp. - Dried oregano
2 sm. - Plum tomatoes, thinly sliced
6 - 8 oz. - Bulk sausage (maple or sage flavored), cooked
2-4 - Large eggs

Preparation:

Grease heavy 10-inch skillet, (preferably cast iron).

To prepare crust, combine yeast, sugar and lukewarm water in small bowl. Let sit until foamy, about to minutes. In heavy-duty mixer with dough hook or by hand with a wooden spoon, mix yeast mixture with scant 2 cups flour and remaining dough ingredients. Mix until dough becomes smooth and elastic.

Transfer dough to floured work surface and knead for at least 2 minutes, adding another tablespoon or two of flour if needed to produce dough that is no longer sticky. (Don't add too much flour or the dough will be dry.) Form dough into a ball, place in an oiled medium bowl, turn to coat and cover with plastic wrap and a dish towel. Put dough in warm, draft-free spot and let it rise until doubled in size, about 1 hour.

Punch dough down and let rest for 10 minutes. Roll out dough into disk 11 to 12 inches in diameter. Transfer to heavy-duty, ovenproof skillet and pull or prod edges with your fingertips to make a lip about 1/2 inches high. (The dough is now ready to use but may be covered and refrigerated overnight. If you chill the dough, let the skillet sit for 30 minutes at room temperature before continuing with the recipe.)

Heat oven to 400°F. Combine topping ingredients in medium bowl. Arrange tomatoes and sausage over dough, and then sprinkle on cheese mixture. Bake pizza for 18 to 20 minutes, until topping is bubbly and crust is crisp and light brown.

While pizza bakes, scramble or fry eggs sunny side up. When the pizza is done, top it with the eggs. Slice into wedges and serve immediately.

Yield: 4 to 6 servings.