Featuring
Servings
Makes 1 pizza (8 slices)
Ingredients
8 ounces Jimmy Dean® breakfast sausage, in all
2 tablespoons all-purpose flour
½ cup milk
½ cup heavy cream
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®, in all
½ teaspoon cracked black pepper
2 tablespoons olive oil
1½ teaspoons garlic, chopped fine
1 (11-ounce) Pillsbury™ Thin Pizza Crust
3 eggs, well beaten
1 cup Mozzarella cheese, shredded
⅓ cup assorted cherry tomatoes, quartered
¼ cup green onions, finely sliced
2 tablespoons all-purpose flour
½ cup milk
½ cup heavy cream
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®, in all
½ teaspoon cracked black pepper
2 tablespoons olive oil
1½ teaspoons garlic, chopped fine
1 (11-ounce) Pillsbury™ Thin Pizza Crust
3 eggs, well beaten
1 cup Mozzarella cheese, shredded
⅓ cup assorted cherry tomatoes, quartered
¼ cup green onions, finely sliced
How To Prepare
Pre-heat oven to 425°F. Split the sausage in half, reserving one half for later use. Add the other portion to a 2-quart sauce pot and cook on medium heat. Stir almost constantly to break up the sausage until heated and cooked through, about 6 minutes. Add the flour and mix well to combine. Cook for 2 minutes, stirring frequently, then stir in the milk, heavy cream, Vegetable Magic® and black pepper. Cook for 5 to 7 minutes, stirring often, until sauce thickens. Remove from heat and place in the refrigerator to cool.
In a small, microwavable bowl, stir the olive oil and garlic together, then heat in the microwave for 30 seconds. Using a pastry brush, generously brush the inside of a 10-inch cast iron skillet (you can also use a 10-inch oven safe non-stick skillet or non-stick baking pan) with the garlic oil. Next, carefully unroll the dough and place it in the pan, making sure that the crust lines the sides of the pan too. Brush the dough well with the garlic oil, then place in the oven to par-bake for 8 minutes. Remove pan and spread the reserved sauce evenly over the crust. Break the remaining sausage into small pieces over the top, then return to the oven and cook for 6 minutes. Remove pan from oven, brush the exposed crust with the garlic oil, and carefully pour the eggs over the sausage. Evenly spread the cheese across the pizza, then top with the tomatoes and green onions. Sprinkle the remaining Vegetable Magic® over the top, then place back in oven and cook for 8 minutes, or until eggs are set. Remove from oven and let stand for 5 minutes. Gently run a thin spatula around the edge of the pizza to separate the crust from the sides, then slide the pizza out of the pan onto a clean cutting board. Slice and serve hot.
In a small, microwavable bowl, stir the olive oil and garlic together, then heat in the microwave for 30 seconds. Using a pastry brush, generously brush the inside of a 10-inch cast iron skillet (you can also use a 10-inch oven safe non-stick skillet or non-stick baking pan) with the garlic oil. Next, carefully unroll the dough and place it in the pan, making sure that the crust lines the sides of the pan too. Brush the dough well with the garlic oil, then place in the oven to par-bake for 8 minutes. Remove pan and spread the reserved sauce evenly over the crust. Break the remaining sausage into small pieces over the top, then return to the oven and cook for 6 minutes. Remove pan from oven, brush the exposed crust with the garlic oil, and carefully pour the eggs over the sausage. Evenly spread the cheese across the pizza, then top with the tomatoes and green onions. Sprinkle the remaining Vegetable Magic® over the top, then place back in oven and cook for 8 minutes, or until eggs are set. Remove from oven and let stand for 5 minutes. Gently run a thin spatula around the edge of the pizza to separate the crust from the sides, then slide the pizza out of the pan onto a clean cutting board. Slice and serve hot.
