Tuesday, March 23, 2010

Turkey Sausage & Three Pepper Breakfast Pizza

Pizza for breakfast. We've all tried it at some point in our lives. Rolling out of bed late on a Sunday morning, you grab the first thing you stumble across in the kitchen - a greasy pizza box with leftovers tucked safely inside. And with that, you have breakfast.

I like to think this recipe combines the fun of leftover pizza with the healthier components of a balanced breakfast. Plus, it's made fresh.

Turkey Sausage & Three Pepper Breakfast Pizza
Serves: 8
Points: 5 for 2 slices

For the pizza dough
1 cup luke warm water
1/4 ounce package quick rise yeast
1 tablespoon olive oil
1 tablespoon honey
2 1/2 cups flour
2 teaspoons garlic powder
1 teaspoon kosher salt

For the toppings
1 small carton refrigerated egg substitute (such as Egg Beaters)
6 links Jimmy Dean pre-cooked turkey sausage, sliced into rounds
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/4 cup picked jalapenos, finely chopped
1/2 cup fat-free cheddar cheese
1/2 cup fat-free mozzarella
salt and pepper to taste

Pre-heat the oven to 450 degrees.

In a glass bowl, whisk the yeast into the warm water. Add olive oil (I've reduced the amount from the original pizza dough recipe to make it a bit lighter) and honey. Add flour and combine thoroughly with your hands. To reduce sticking, coat your hands with a light layer of olive oil.

Cover bowl of dough with towel and sit aside for five minutes.

In the meantime, roughly chop 1/2 green and red bell pepper. Finely chop jalapenos. Slice the turkey sausage links into semi-thin rounds.

When dough has rested for five minutes, dump out onto greased cookie sheet. Using your hands (lightly greased with olive oil), gently shape the dough to fit the cookie sheet, pressing the dough to the edges. Sprinkle a small bit of flour on the dough if it's too sticky.

Sprinkle garlic powder and kosher salt on spread pizza dough.

Top pizza dough with green and red bell pepper, jalapenos and sausage. Cover the toppings with a layer of refrigerated egg substitute. Make sure to use the entire carton and coat the pizza evenly. Season with salt and pepper to your preference.

Sprinkle cheddar and mozzarella across the egg.

Bake for 12 - 15 minutes or until egg is set and crust is a light golden brown.

Cut into squares and serve.

The great thing about this pizza is that you can dress it up a bit. We topped a few slices with fresh tomato, black olives, green onions, salsa and fat-free sour cream. It was delicious!

Keep in mind that this pizza keeps really well, too. I just had a reheated serving for breakfast this morning, and it was awesome. Awesome. Really.

1 comment:

  1. Oh, I'm so trying this... Freezing the extra stuff for breakfast on the go... thanks, Jess!