Sausage & Fontina Puff Pastry Breakfast Pizza

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SERVINGS

4

PREP TIME

30 min

TOTAL TIME

50 min

GLUTEN FREE

NO

A cross between a tart and breakfast pizza, this cheesy recipe is made with caramelized onions, mushrooms and savory chicken sausage.

This recipe is made with ​Jones Golden Brown® Chicken Patties.

ANGB_ChickenPatties (554x429)
ingredients
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, thinly sliced
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Patties
8 ounces mushrooms, sliced
1 sheet puff pastry, defrosted
6 ounces fontina cheese, shredded & divided
Kosher salt & freshly ground black pepper, to taste
1 - 2 teaspoons red pepper flakes
DIRECTIONS
Preheat oven to 425˚F.

In a large sauté pan, over medium heat, melt butter in olive oil. Add onion and cook until soft, about 3 minutes. Add frozen sausage patties and mushrooms. Cook until mushrooms are soft and caramelized, and sausage is heated through, about 10 minutes. Remove from heat and chop sausage into small pieces.

Line baking sheet with parchment paper and place defrosted, but still cool, sheet of puff pastry on it. Scatter with 5 ounces shredded fontina, leaving 3/4" border around edge. Top with mushroom and sausage mixture, salt, pepper, remaining fontina and red pepper flakes.

Bake for 15 to 20 minutes, until cheese is bubbly and just beginning to brown. 
 
Remove from oven and let cool for 2 minutes. Sprinkle with more red pepper flakes, if desired. Slice and serve.
 

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, thinly sliced
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Patties
8 ounces mushrooms, sliced
1 sheet puff pastry, defrosted
6 ounces fontina cheese, shredded & divided
Kosher salt & freshly ground black pepper, to taste
1 - 2 teaspoons red pepper flakes

Directions

Preheat oven to 425˚F.

In a large sauté pan, over medium heat, melt butter in olive oil. Add onion and cook until soft, about 3 minutes. Add frozen sausage patties and mushrooms. Cook until mushrooms are soft and caramelized, and sausage is heated through, about 10 minutes. Remove from heat and chop sausage into small pieces.

Line baking sheet with parchment paper and place defrosted, but still cool, sheet of puff pastry on it. Scatter with 5 ounces shredded fontina, leaving 3/4" border around edge. Top with mushroom and sausage mixture, salt, pepper, remaining fontina and red pepper flakes.

Bake for 15 to 20 minutes, until cheese is bubbly and just beginning to brown. 
 
Remove from oven and let cool for 2 minutes. Sprinkle with more red pepper flakes, if desired. Slice and serve.