Breakfast Pizza II (with Sausage, Spinach, & Pepper Jack Cheese)

Hearty Breakfast Pizza

With three frozen pizza crusts in my freezer and a hunger that wouldn't be satisfied with any type of sweet breakfast last Saturday morning, I decided to try another breakfast pizza. Honestly, I don't have anything super special to say about it except these two things: 1. It's tasty and filling and 2. It actually tasted better reheated the next day. I know. Surprising. 
I think you can do just about any sort of breakfast pizza. I like this crust better than the thin crust because it's a little softer with more chew than my last one. The combo of ingredients on this was much more satisfying, I think, so I'll probably be making it again.
So. Breakfast pizza. Here's a recipe. Try it.

Breakfast Pizza II

Ingredients:

• 1 11-12 inch pizza crust (recipe below)
• 4 breakfast sausages
• 1 cup baby spinach leaves
• 3 large eggs
• 3 tablespoons milk
• 2 tablespoons butter
• 3/4 cup medium cheddar cheese, shredded
• 1/2 cup pepper jack cheese, shredded
• 1 green onion, sliced

Instructions:
Preheat oven to 450 degrees Fahrenheit.
Spread one tablespoon butter evenly over the top of the pizza crust, place pizza crust on a sheet of parchment and set aside.
In a small sautee pan, cook the sausage until browned all over. Remove sausages from pan, drain off most of the oil. Stir spinach into the remaining oil in the bottom of the hot pan and allow to sit while you grate cheese, cut onions, and whisk eggs in a bowl with the milk. Also cut sausages into small, bite-size pieces. 
Then place spinach leaves evenly over the buttered pizza crust. Heat pan again over medium heat, add one tablespoon butter. When pan is hot, pour in the egg/milk mixture. Stir and cook eggs until cooked, but still relatively wet (but not raw). Break egg up into smaller pieces and spread over the crust on top of the spinach. Sprinkle both kinds of shredded cheese over the top. Top the cheese with the sausage pieces and sprinkle with sliced green onion.
If you have a pizza stone, slide the pizza on the parchment onto the stone. Otherwise, place the pizza on a baking sheet and bake. Either way, bake for about 4-6 minutes at 450 degrees F, or until cheese is completely melted and starting to bubble.
Remove pizza from oven, move to a cutting board, and cut with a pizza cutter. 
Serve hot. Refrigerate leftovers once cool.
Makes about 4 servings

To reheat, preheat oven to 450 degrees F and heat directly on pizza stone, or on a baking sheet lined with parchment, for about 5-7 minutes, or until bottom is crisp and cheese is again melty. 

Pizza Crust

Ingredients:

• 1 cup warm water
• 1 1/2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 2 cups King Arthur Unbleached All-Purpose Flour*, plus more for dusting
• 1 cup King Arthur White Whole Wheat Flour*
• *You can just use 3 cups of the all purpose flour if you want

Instructions:
In the bowl of a standing mixer fitted with a dough hook, place the warm water, yeast, and sugar. Allow to sit about 5 to 10 minutes, until yeast is soft and perhaps starting to bubble. Add olive oil, salt, and flour(s). Mix on low until ingredients are incorporated. Switch to medium-high setting and allow mixer to knead dough for about 5 minutes. Scrape dough from hook and cover the bowl with plastic wrap. Allow dough to rise for 1 to 1.5 hours at room temperature until dough is doubled.
Preheat oven to 500 degrees Fahrenheit.
Once dough has doubled, turn out onto a floured surface and cut into three equal pieces. Form each piece into a ball, cover with plastic wrap on the rolling surface, and allow to rest for about 10 minutes. 
Roll dough out one ball at a time until each reaches a 11-12 inch diameter. Place dough circle onto a piece of parchment and dock with a knife or clean fingernails. Bake at 500 degrees on a pizza stone (preferred) or a baking sheet for about 4 minutes, or just until crust is done and not browned yet. Remove from oven and place on a cookie sheet to cool. Unused crusts should be sealed in an extra-large zip top bag and frozen until ready to use.

This piece was reheated and I think tasted better the second day.