Breakfast Pizzas

March 31, 2020
Created by Harmons
1 hour 45 minutes
Serves 4
  • Dough
  • 1/4 cup warm water (105-110 degrees0
  • 2 1/4 tsp active dry yeast
  • 3 1/4 cups unbleached all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1 cup water
  • 3 Tbsp olive oil, plus oil for brushing
  • 2 cups shredded hash browns
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 lb country style sausage
  • Maldon or kosher salt for finishing

Place warm water in a small bowl and sprinkle with yeast. Cover with plastic wrap and let stand for 5 minutes or until foamy. Stir to dissolve, if necessary.

In a stand mixer, fitted with a dough hook, combine flour and salt and mix briefly to combine. Turn mixer to low speed, add yeast mixture and mix to combine. Add water and 3 tablespoons olive oil and knead dough until smooth and elastic, about 5 minutes.

Shape dough into a smooth ball, place it on a floured surface and cover with an inverted bowl, plastic wrap or a damp cloth. Let rise at room temperature for about 1-1/2 hours, or until doubled in bulk.

About 45 minutes before baking, place a pizza stone on the lowest rack in oven and preheat to 500°.

When dough is ready, use a bench scraper to divide it into 4 equal pieces. Using a rolling pin, flatten each piece until about 1/4″ thick. Brush doughs with olive oil.

Divide hash browns, cheese, and sausage between doughs. Season with salt and pepper. Transfer doughs to pizza stone and bake until dough is golden around the edges, sausage is cooked through, and cheese is melted, about 10 minutes.