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Breakfast Pizza on Grandma Pie Crust

Prep Time 1 hour
Rising Time 1 day 40 minutes
Total Time 1 day 1 hour 40 minutes
Servings 16

Ingredients

DOUGH

  • 2 envelopes active dry yeast
  • 4 Tbsp. extra-virgin olive oil
  • 4 teaspoons kosher salt
  • 8 cups all-purpose flour
  • 1 cup extra-virgin olive oil for sheet pan
  • 3 1/2 cups warm water (105–110°)

TOPPINGS

  • 1 15-ounce jar nacho cheese
  • 1 15-ounce can country sausage gravy
  • 12 large eggs scrambled
  • 1 pound breakfast sausage browned
  • 1/2 pound bacon cooked and chopped
  • 1 pound grated mozzarella cheese
  • 1 pound grated cheddar cheese

Instructions

DOUGH

  • Stir yeast and water in stand mixer bowl and let stand until foamy, about 10 minutes.
  • Mix in olive oil, salt, and 4 cups flour then mix with dough hook until combined.
  • Scrape down sides of bowl.
  • Continue adding flour, 2 cups at a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.
  • Increase speed to medium and mix until dough pulls away from sides of bowl and is lightly elastic, 5–6 minutes.
  • Place in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
  • Coat 2 half sheet pans with ½ cup olive oil each. Turn out half of dough onto each baking sheet and let sit 10 minutes to warm up.
  • Stretch dough gently to cover the sheet pans - this may require giving the dough a few more minutes to rest and a couple rounds.
  • Cover dough on baking sheet with a damp cloth and let sit in a warm place (about 70°) until it is puffy and full of bubbles, like a focaccia. This will take about 30 minutes - plenty of time to prep the other ingredients.

PIZZA

  • Cover one crust with sausage gravy, bacon, 1/2 eggs, 1/2 mozzarella and 1/2 cheddar
  • Cover the second crust with cheese sauce, sausage, 1/2 eggs, 1/2 mozzarella and 1/2 cheddar
  • Bake at 450° for 20-30 minutes, until golden brown and crisp on bottom and sides