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Breads, Breakfasts

Breakfast pizza

Breakfast pizza
Bob Chamberlin /Los Angeles Times

PIZZA for breakfast is a proposition that ranks right up there with drinks before noon. Put them together and you have the perfect brunch. Usually pizza is a guilty pleasure for breakfast, leftover slices eaten cold while you're standing in ... Read more

Total time: 1 hour 10 minutes plus 1 1/2 hours rising time | Serves 6


  • 1 ( 1/4 -ounce) package active dry yeast
  • 3/4 cup warm water (100 to 110 degrees)
  • 1/2 teaspoon sugar
  • 2 1/4 cups flour, divided, plus more for kneading
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon sea salt

Step 1In a large mixing bowl, mix the yeast, warm water, sugar and one-half cup flour. Let stand 10 minutes, until mixture starts bubbling a little. (If it doesn't, the yeast is dead and you'll have to start over with new yeast.)

Step 2Add the remaining flour and 3 tablespoons of the olive oil. Turn the dough out onto a lightly floured board and knead, adding more flour if necessary to keep from sticking. After you've kneaded for a few minutes, knead in the salt a little at a time, adding more flour if necessary, as the salt will change the consistency of the dough. Knead for about 10 minutes, or until the dough is soft and springs back when you poke it with your finger.

Step 3Place the dough in the clean bowl with the rest of the olive oil, making sure the bowl and dough are both coated. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

Topping and assembly

  • 1 tablespoon olive oil
  • 2 cups coarsely chopped kale
  • 1 teaspoon minced garlic
  • 1/2 pound Italian sausage, meat removed from casings
  • 3/4 cup sour cream
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Tabasco sauce to taste
  • 4 ounces fresh mozzarella, grated on large hole of grater or coarsely chopped
  • 1/4 cup fresh ricotta cheese

Step 1Heat the oven to 425 degrees and place the rack in the lower third of the oven. Heat the oil in a medium skillet. Add the kale and cook for 2 to 3 minutes, until slightly wilted.

Step 2Add the garlic. Cook for 2 minutes, then remove the mixture to a bowl and set aside.

Step 3In the same pan, cook the sausage, breaking it up with a wooden spoon, for about 5 minutes or until it is almost cooked through. Remove from the skillet and set aside to cool slightly.

Step 4Punch the dough down and place it on a large greased pizza pan or baking sheet. Press it out with your fingers to form a 12-inch round. Shape and press the edges to make a half-inch-deep rim.

Step 5Distribute the crumbled sausage and kale evenly over the pizza.

Step 6Whisk together the sour cream, eggs, salt, pepper and Tabasco. Carefully pour the filling over the top of the pizza to fill the crust. Distribute the mozzarella evenly and place spoonfuls of ricotta over the top.

Step 7Bake the pizza 30 to 35 minutes, until the filling is set and the crust is browned.

Note: The crust recipe is from Amy Scattergood. Use either sweet or spicy Italian sausage.


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