Sausage & Cheese Stuffed Crust Breakfast Pizza
The Breakfast Pizza Where the Sausage Is in the Crust
This Stuffed Crust Breakfast Pizza takes pizza night seriously and moves it to the morning. Jones Dairy Farm All Natural Little Pork Sausage Links and string cheese are folded inside the crust before baking, so every slice includes an edge worth fighting over. The top gets Hollandaise sauce (or a packet if you’re short on time), melted cheese, bell pepper rings holding baked eggs, and scattered sausage crumbles.
Ingredients
- 1 (12 oz.) package Jones Dairy Farm All Natural Little Pork Sausage Links
- 1 package store bought pizza crust
- 1 1/2 cups shredded cheese
- 6-8 sticks of string cheese (depending on size of skillet)
- 1 green or red pepper, sliced into rings (to crack eggs into)
- 3/4 cup hollandaise sauce (packet mix or homemade, see recipe below)
- 2 tablespoons olive oil
- 2 tablespoons everything bagel seasoning
- Hollandaise Sauce
- 12 tablespoons unsalted butter
- 2 large egg yolks
- freshly squeezed juice of one lemon
- 1 pinch cayenne pepper
- 1 pinch salt
Directions
Preheat oven to 500º F.
In a cast iron or other oven-safe skillet, cook Little Links according to package directions over medium heat. While sausages cook, make Hollandaise sauce (see end of recipe). Once sausages are thoroughly cooked to 165° F, remove them to a plate. Wipe out skillet if desired.
Place pizza dough in same skillet, leaving 2” of dough hanging over each side. Place a piece of string cheese around the perimeter of the inside of the skillet, then place sausage links on top of the string cheese. Chop any remaining sausages to use for pizza toppings.
Fold excess dough (hanging over the edge) over the sausage and cheese stick, and gently press the edge into the bottom of the skillet, forming a “stuffed crust”.
Brush the edges of pizza crust with olive oil and sprinkle with bagel seasoning.
Partially bake the crust in the oven for 8 minutes. Remove from oven.
Spread hollandaise over the bottom of the crust.
Top with cheese (reserve 2 tablespoons), pepper rings, and chopped sausages.
Return to oven and bake for another 6 minutes.
Remove from oven and gently crack eggs into pepper rings (or simply on top of the pizza).
Sprinkle eggs with remaining 2 tablespoons of cheese and return to oven.
Bake for a final 5-6 minutes, until egg whites are set and yolks are cooked to your liking.
Remove from oven and sprinkle with parsley and fresh cracked pepper.
Allow to rest for 5 minutes before cutting and serving.
Hollandaise Sauce Directions:
In a small saucepan, melt the butter until sizzling; be careful not to burn.
Place the egg yolks in a blender and turn to low, allowing the yolks to combine.
Once eggs are well blended, very slowly pour the hot butter into the blender in a thin stream. The blender should continue running the whole time and the butter should be pulled in very slowly.
Keep pouring until all the butter is added, then immediately begin adding the lemon juice. If sauce is too thick, turn blender off, add a touch more juice, stir, and blend again.
Add the cayenne pepper and salt, then turn off and taste. Adjust seasonings if necessary.
Keep warm until using on pizza.
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