2 C Pastry Flour
1 t Sea Salt, finely ground
1 T Olive Oil
1/4 C Flour for kneading and rolling
1/4 C Corn Meal
Pan Spray or oil
1 C Warm (110°)
1 T Active Dry Yeast
pinch Powdered sugar
Damp Clean Towel
Place a baking stone or pan on the bottom rack
In a large bowl, mix the flour, yeast and salt. Add the oil and water, and knead in the bowl with dough hook. After about 2 minutes of this stop mixer and add pinch of powdered sugar. Scrape down edges and knead in mixer for another 2 to 3 minutes till dough looks like rough pieces, like picture below.
While Dough is resting, prepare sausage gravy and potatoes and bacon.
2 Cups Milk of choice
1 t Sea Salt
1 t Black Pepper, ground fresh
1 t Mixed Peppercorns, ground fresh
1 Large Bay Leaf
1/2 t Louisiana Hot Sauce
1 lb Breakfast sausage of choice
1-1/2 T Flour
2 Medium Potatoes, peeled small dice
1/2 small Onion, small dice
1/2 lb bacon, cut into small pieces
1/2 Red Pepper, small dice
1/2 lb Your favorite cheese (cheddar and colby is nice)6
6 Whole Brown very Fresh Eggs, (Missing my moms organic Sunflower seed fed Brown Eggs on this dish)
Green onions for garnish
Directions for Gravy
Cook Sausage. Drain grease and place into food processor. Pulse briefly until it is broken down into smaller pieces. Divide in half and set aside.
Combine ingredients for gravy, whisking in 1 T Flour into cold milk. Heat on Medium Low using flat bottom spoon to ensure bottom doesn't scorch, stir frequently while heating. Add 1/2 sausage. Whisk in more flour if needed. You want it to be fairly thick. If you get it to thick, just whisk in a little cold milk while reheating. Set aside and let cool.
In another pan, start cooking bacon pieces, add potatoes, peppers, and onion. Add 1 T water if too dry. Cook till almost tender and bacon is fairly cooked. Set aside.
Divide the dough in half, if you would like to make two 8" pizzas, or one ball for a large 16" size pizza. Press down in middle of ball. Starting in the middle and working your way clockwise, Gently press down and outward toward the edge of pan. Spray pizza pan, baking sheet or stone, sprinkle with cornmeal and place dough on sheet. Repeat process till dough reaches the edges. Make a ridge on the outside rim as you are pressing outward.
Use a fork to spike the dough about every two inches. This ensures no bubbles get trapped under the pizza. Brush edges with Olive Oil.
Start with Sausage gravy. Place a ladle in middle and smooth out going clockwise with the bottom of the ladle till entire crust is covered with sausage gravy till it reaches 1" of edge.
Spread out bacon and potato mixture next, then the other half of the sausage. Cover with Cheese and bake approximately 15 minutes. Open oven and make 6 well indentations in the cheese with the back of a medium spoon. Crack eggs into bowl and then pour into the well. Slide shelf back into oven and cook till eggs are set and yellow is still movable. (The whites will jiggle even when done), or until crust is a nice golden color and cheese is melted. Approximately 4-5 minutes after placing eggs in wells, the pizza should be done.
Let rest before slicing. Sprinkle with green onions for a slash of color!