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Click here to print this recipe. 

Pizza is a timeless classic, sure to please anyone who stumbles across one. If you ever meet a person who doesn’t like pizza, maintain a safe distance and then run away as soon as you possibly can. For the rest of us, here is a breakfast pizza recipe that is only a pizza because of its shape and layers. Honestly, it may have been more accurate to title this recipe thusly:

Giant Buttery Biscuit with Stuff Piled on Top.

Blogger is not responsible for excessive nibbling.

To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe. 

Buttery Breakfast Pizza

Premade refrigerated pastry or biscuit dough
2 TBSP butter
6 eggs
2 tsp black pepper
4 ounces maple sausage or bacon
2 cups shredded cheese, any flavor

Baking pan
Parchment Paper
Small frying pan (non-stick)

Spread dough into a circle on the baking pan lined with parchment paper.
Brush melted butter over the entire crust.
Bake according to package instructions, remove from oven 5 minutes early.
While dough is baking, scramble the eggs with black pepper and cook in frying pan on medium heat. Remove from pan while eggs are slightly underdone and place in separate bowl.
Cook sausage or bacon completely, drain grease, chop into small pieces.
Mix cooked eggs and meat together.
When dough is removed from oven, spread egg and meat mixture over the crust evenly. Top with shredded cheese.
Return to oven and cook until cheese is fully melted.

Superhero Tip: I prefer using canned biscuit dough, it’s chewier and more filling. Use a can of dough to form mini pizzas, or press them together to form one large crust –press dough until it is about 1/2 inch thick. You can also use a box dough mix, prepare according to instructions.

Second Superhero Tip: Add cooked vegetables to your pizza. Choose any variety that you would normally find in an omelette – bell peppers, red onions, spinach, tomatoes, mushrooms.

Click here to print this recipe. 

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