Sausage and Gravy Skillet Pizza

Biscuits and gravy in a hearty pizza! This one will keep you going all morning long!


Details

Difficulty

Beginner

Yield

1 (12-inch) pizza

Prep Time

15 minutes

Bake Time

22 to 25 minutes

Ingredients


  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1/2 envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons oil
  • 1 package Jimmy Dean® Hearty Sausage Crumbles, Original Flavor
  • 1 cup Francesco Rinaldi® Four Cheese Alfredo Sauce
  • 4 hard cooked eggs, peeled, sliced
  • 1 jalapeno pepper, seeded, chopped OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers (optional)
  • 1 cup (4 ounces) shredded Cheddar cheese

Directions


Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If not using Pizza Yeast, allow dough to rest for 10 minutes.)

Brush a 12-inch oven safe skillet or round 12-inch pizza pan (at least 2-inches deep) with oil. Pat dough evenly over bottom and up sides of pan.

Combine sausage and Alfredo sauce; spoon over crust.  Top with sliced eggs, jalapeno peppers (if desired) and cheese.

Bake for 22 to 25 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.