I’m planning to try cooking up a breakfast pizza this morning. This will be a new recipe (I’ve never done a pizza) but my boyfriend is back in town and will be helping me out 🙂 I’ll update this post once I get him out of bed and we actually make the pizza! Happy Labor Day.
~*2 hours later*~
This pizza is AWESOME!
I spent a bit of time last night searching for a good breakfast recipe to make with my boyfriend. He was gone for two weeks visiting his family in Pittsburg, KS and Coffeyville, KS. His grandma gave him a cookbook (Seasoned with Love) that was compiled from real small town family recipes in Frontenac, Kansas. From the introduction,
“Many of these recipes are special because they are original recipes of our deceased mothers, grandmothers and others… Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking.”
There was no “breakfast” section but I came across this recipe in the main dishes chapter. As I will probably continue to do… I did not follow the recipe completely. This time I actually had all the the ingredients and intended to follow it, but we both forgot to add the potatoes. So the photos are of a potatoless pizza. We used an italian sausage and an italian four cheese blend (mozzarella, asiago, mild cheddar, provolone). I had a carton of extra large eggs so I did 4 eggs and one egg white to lower the volume level. We also do not have a round pizza pan, just a small ancient cookie sheet that we cover with tin foil for sanitary reasons.
The pizza is incredibly good! Its also a very flexible idea, you could make this with any meat and any cheese, maybe add some vegatables or extra spices. The possibilities are endless.
Here is the recipe from Seasoned with Love (Frontenac, Kansas 1992)
1 lb bulk pork sausage
1 (8) pkg. refridgerated crescent rolls
1 cup frozen loose pack hash brown potatoes, thawed
2 Tbsp. grated Parmesan cheese
1 cup shredded sharp Cheddar cheese (4 oz) or Mozzarella, Swiss or Monterey Jack cheese
1/2 tsp each salt and pepper
1/4 cup milk
In a skillet cook sausage until browned and drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12 in pizza pan with points toward the center. Press over bottom and up sides to form crust. Seal perforation. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese over all. Bake in 375 oven for 25 to 30 minutes. Makes 6 to 8 servings.
Lega Simone/ Pittsburg, KS