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Tex Mex Breakfast Pizza
All your favorite breakfast burrito ingredients in a pizza!
1 (12-inch) pizza
12 to 15 minutes
8 ounces ground pork sausage
1 cup frozen Tex-Mex vegetable blend, thawed (with corn, beans, peppers and onions)
3 egg lightly beaten
2 cups (8 ounces) shredded American cheese
1-1/4 to1-3/4 cups all-purpose flour
1/4 cup cornmeal
1 envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
2/3 cup water
1 tablespoon corn oil
Heat sausage in large skillet over medium-high heat until cooked through, stirring occasionally and breaking up with a spoon. Add vegetables and cook 2 to 3 minutes. Add eggs and cook, stirring constantly 1 to 2 minutes until just beginning to set; remove from heat.
For Crust: Combine 1 cup flour, cornmeal, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120° to 130°F). Add to flour mixture and beat for 1 minute. Add enough remaining flour to make a soft dough.
Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
Roll dough into 12-inch circle; place in greased pizza pan; sprinkle with additional corn meal, if desired. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
Top pizza crust with sausage and egg mixture. Sprinkle with cheese. Bake on lowest oven rack 12 to 15 minutes until center is set and crust is golden brown.
Serve with salsa, if desired.
*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.