Tue Nov 1, 2011
While I have you up and grilling sausages for breakfast, might as well take that a step further and turn those deliciously spiced patties into some extra special, breakfast pizza! While I was slightly apprehensive about what the results of this might be, it turns out that throwing an entire morning meal onto some grilled pizza dough is not only a great idea, it produces some incredible eats.
When considering a breakfast pie, the first thing I thought of was meat, of course. Using breakfast patties was a no-brainer, as I often have a store of them in the freezer, ready to go at a moments notice. Knowing that this would provide a great deal of flavor to the final pizza, I then went on to think of other toppings that could hold their own against the sausage.
I came up with some finely diced, deeply browned home fries, done in Cook's Illustrated fashion. These little potato nuggets not only held a great deal of flavor to match up with the sausage, but they also provide a mixture of textures with their crispy outsides and fluffy innards.
Thinking those two provide enough variety in terms of toppings, I only grated some cheddar and chopped a little sage to complete my pre-grilling prep.
As I've mentioned before, I am no longer afraid of yeast and proudly make my own pizza dough. Along with breakfast sausage, I actually usually have a few balls of dough in the freezer too, great for pizza on a whim. While I've been experimenting more with my pizza stone inside, grilling the dough is still my favorite way to go, which started with cooking it on one side until it got nice and crisp and brown.
Then off the grill the toppings were added. First went the sausage, followed the home fries, cheddar, and sage. The pie already looked like a work of art that was hard to resist eating before even finished.
Luckily, on the hot grill it only took a few minutes to the melt the cheese and finish cooking the dough all the way through.
Then the fateful moment came to chow down. What I worried might be too much for one pie ended up being a breakfast explosion of awesomeness. The sausage provide a hefty, meaty spice, while the potatoes deepened the flavor and added a great texture. The sharp cheddar held it's own against the two main players, and the sage was a fitting morning herb to round the whole thing out. The best part was the delivery method—pizza made it easy to eat an entire array of breakfast foods in one bite...and how grand each of the bites were!
Grilled Breakfast Pizza
Dough recipe adapted from 101 Cookbooks
- Prep Time:
- 15 Minutes
- Inactive Time:
- 1 Day
- Cook Time:
- 10 Minutes
- Total Time:
- 1 Day 25 Minutes
- Serves 6
- For the dough
- 4 1/2 cups unbleached bread flour, chilled
- 1 3/4 teaspoons salt
- 1 teaspoon instant yeast
- 1/4 cup olive oil
- 1 3/4 cups ice cold water
- Semolina flour or cornmeal for dusting
- Olive oil for brushing
- For the toppings
- Home fries, cut into 1/4 dice
- 6 gilled breakfast sausage patties, crumbled
- 8 oz sharp cheddar cheese, grated
- 3 tablespoons roughly chopped fresh sage
- To Make the Dough: In the bowl of an electric mixer, whisk together flour, salt, and yeast. Add in oil and water and mix on low speed with paddle attachment until combined. Switch to dough hook and knead on medium speed until dough clears sides, but sticks to the bottom of the bowl, 5-7 minutes. Turn dough out onto lightly floured surface and divide into 6 equal pieces. Transfer to a parchment paper lined baking sheet, brush lightly with olive oil, cover, and place in refrigerator for at least 1 day, up to 3.
- To grill the pizza: Remove dough from fridge 1 1/2 hours before lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate for indirect cooking. Clean and oil the grilling grate.
- Stretch dough out to a long oval or rectangle on a surface dusted with semolina flour or cornmeal. Lightly brush dough with extra-virgin olive oil and place on hot side of grill, oiled side down. Cook until bottom is browned and crisp and top side starts to bubble, 1-2 minutes. Remove dough to plate, cooked side up.
- Sprinkle pie with home fries, crumbled cooked sausage, cheddar cheese, and sage. Place pizza on cool side of the grill and cover. Cook until cheese is melted and dough is cooked through, 4-7 minutes. Remove from the grill, slice, and enjoy. Repeat with remaining dough, there should be enough toppings for up to 6 small pies.