Grilled Breakfast Pizza

  This is fun to do and super yummy. It is common for us to go through the fridge on a Saturday or Sunday morning and use whatever is in there to make omelettes and the like. Seems fairly natural (to me) to do a pizza like this too. :-) This version really was conceived about an hour before we made it based on what we had lying around. Like omelettes, there are no hard and fast rules.

Grilled Breakfast Pizza

21 oz pizza dough ball (store bought or homemade)

3-4 oz thick sausage gravy, prepared

4 oz shredded cheddar 

4 small leftover potatoes, roughly cubed

1 medium onion, roughly sliced

2 Tbsp olive oil

6 eggs

1/2 lb browned sausage (recipe)

12 stalks barely cooked asparagus

  Saute onions in olive oil until caramelized. Add potatoes and cook for another 5 minutes. Set aside. Preheat grill and pizza stone for 10 minutes with burners set at about medium. A more in depth discussion on cooking pizza on a grill can be found here. I built the pizza on a 16" pizza screen. The dough is stretched in to a 16" circle and layed on the screen. Cover with sausage gravy. Spread onion and potato mixture evenly. Spread cheese evenly. Spread sausage evenly. Use you fingers to make 6, evenly distributed, egg wells in the toppings. Don't press too hard or the screen will cut through the dough, just sorta move the toppings aside. Place an asparagus stalk on either side of each egg well, tips pointing in.

  Set a timer for 2 minutes and place the screen (and pizza) on the pre-heated pizza stone and close the grill lid. After two minutes, remove the screen (with pizza), and crack the 6 eggs into the prepared wells as quickly as you can and return to the grill. I turn on my sear burner at this point too. Set your timer for another 2 minutes. About every 20 seconds rotate the pizza 1/6 rotation so the sear burner doesn't burn your crust. Remove the pizza when the crust has a good char and the eggs are just barely cooked, about 4 minutes total. Cut the pizza into 6 pieces so that each piece has 1 egg and two asparagus stalks. Enjoy.

TTFN

B