Grilled Breakfast Pizza Recipe – Perfect Morning Delight
Charred crust, gooey cheese, and runny eggs combine for an unforgettable bite.
The Ultimate Grilled Breakfast Pizza Experience
There’s something magical about combining two of the most beloved foods: breakfast and pizza. When you add the smoky, charred flavors that only grilling can provide, you create a culinary masterpiece that transforms your ordinary morning routine into an extraordinary dining experience. This grilled breakfast pizza recipe brings together all the classic breakfast flavors you love – crispy sausage, fluffy eggs, golden hash browns, and melted cheese – on a perfectly grilled pizza crust that’s crispy on the bottom and tender on top.
The beauty of grilled breakfast pizza lies not just in its incredible taste, but also in its versatility and the unique cooking method. Unlike traditional oven-baked pizzas, grilling gives the crust an incomparable smoky flavor and creates those coveted grill marks that add both visual appeal and taste complexity. The high heat of the grill also creates the perfect environment for cooking eggs directly on the pizza, resulting in perfectly set whites with gloriously runny yolks.
Essential Ingredients for Grilled Breakfast Pizza Success
The foundation of any great breakfast pizza starts with quality ingredients, and this grilled version is no exception. The ingredient list is carefully curated to provide the perfect balance of flavors, textures, and colors that make this dish both satisfying and visually stunning.
The Pizza Base
At the heart of this recipe is one pound of refrigerated pizza dough, brought to room temperature for easy handling. Room temperature dough is crucial for successful grilling as it stretches more easily and cooks more evenly. The dough should be shaped into an 11-by-14-inch rectangle, providing ample surface area for all the delicious toppings while maintaining a thickness that will hold up to the high heat of the grill.
Protein Components
The protein foundation comes from 8 ounces of bulk breakfast sausage, which provides the savory, seasoned base that defines breakfast pizza. The sausage is cooked directly on the grill in a cast-iron skillet, breaking it into bite-sized pieces that distribute evenly across the pizza. The star protein, however, comes from six large eggs, which are cracked directly onto the pizza and cooked to perfection with runny yolks and set whites.
Vegetable Medley
The vegetable component includes two bell peppers – one red and one green – along with one small onion, all chopped to provide color, crunch, and sweetness. These vegetables are sautéed until softened but still retain some texture. The addition of two cups of frozen shredded hash browns, thawed and squeezed dry, creates the classic breakfast potato element that makes this pizza truly breakfast-worthy.
Cheese and Seasonings
Two cups of shredded mozzarella cheese provide the creamy, melty element that binds all the toppings together. The seasoning is kept simple with 3/4 teaspoon kosher salt, black pepper to taste, and 1/4 cup olive oil for cooking and flavoring. Fresh chopped chives provide the final touch of color and mild onion flavor.
Step-by-Step Grilling Instructions
Preparation and Setup
Begin by preheating your grill to medium-high heat. This temperature is crucial for achieving the perfect balance between cooking the toppings thoroughly and getting a nicely browned, crispy crust. Brush an upside-down sheet pan with 2 tablespoons of olive oil. This technique is essential for grilled pizza success – the oiled pan allows you to easily slide the dough onto the grill and later retrieve the finished pizza.
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Shape your room-temperature pizza dough into an 11-by-14-inch rectangle on the oiled side of the sheet pan. The rectangular shape is more practical than round for grilling, as it’s easier to handle and provides more even cooking. Don’t worry about making it perfectly shaped – rustic edges add to the charm of grilled pizza.
Cooking the Toppings
Heat 1 tablespoon of olive oil in a large cast-iron skillet directly on the grill. The cast-iron skillet is ideal for this step as it retains heat well and can handle the high temperatures of the grill. Add the breakfast sausage and cook, breaking it up into pieces and stirring occasionally, until no longer pink, about 4 to 5 minutes. Use a slotted spoon to remove the cooked sausage to a plate, leaving the rendered fat in the pan.
Add the chopped bell peppers and onion to the same skillet with the sausage drippings. Cook, stirring frequently, until the vegetables begin to soften, about 3 to 4 minutes. The vegetables should retain some firmness as they’ll continue cooking on the pizza.
Add the remaining tablespoon of olive oil, the thawed and squeezed-dry hash browns, 1/2 teaspoon of salt, and several grinds of black pepper to the skillet. Cook, stirring regularly, until the hash browns soften and begin to turn light golden brown, approximately 2 to 3 minutes. The hash browns shouldn’t be fully cooked at this stage as they’ll finish cooking on the pizza. Combine the hash brown mixture with the cooked sausage on the plate and remove the skillet from the grill.
Grilling the Pizza Base
This next step requires confidence and quick action. Carefully slide the shaped dough off the oiled sheet pan and directly onto the grill grates. Cook uncovered until bubbles begin to form on the surface of the dough and the bottom develops attractive grill marks, about 3 to 4 minutes. The bubbling is a sign that the dough is cooking properly and creating the perfect texture.
Using a large spatula, carefully flip the dough so the grilled side faces up, and place it back on the upside-down sheet pan. This technique ensures even cooking and makes the final assembly much easier. The grilled side will now be the top of your pizza, adding visual appeal and extra flavor.
Assembly and Final Cooking
Working quickly while the dough is still warm, sprinkle the 2 cups of mozzarella cheese evenly over the dough, leaving a 1/2-inch border around the edges. This border prevents the cheese from melting off the pizza and creates an attractive crust.
Distribute the hash brown and vegetable mixture evenly over the cheese, followed by the cooked sausage. Using the back of a large spoon, create 6 small wells or indentations in the toppings. These wells are crucial for containing the eggs and preventing them from sliding around the pizza.
Carefully crack one egg into each prepared well. This step requires patience and precision – crack each egg into a small bowl first, then gently pour it into the well for better control.
Slide the assembled pizza off the sheet pan and back onto the grill. Cover the grill and cook for approximately 12 minutes, or until the cheese is fully melted, bubbly, and the egg whites are completely set while the yolks remain wonderfully runny.
Finishing Touches and Serving
Remove the finished pizza from the grill using the sheet pan as a transfer tool, then slide it onto a cutting board. Season the cooked eggs with the remaining 1/4 teaspoon of salt and additional black pepper to taste. The eggs should be seasoned while they’re still hot for the best flavor absorption.
Garnish the entire pizza with freshly chopped chives, which add a mild onion flavor and beautiful green color that contrasts wonderfully with the golden eggs and melted cheese. Allow the pizza to cool for 2-3 minutes before slicing to prevent the molten cheese from sliding off and the eggs from running excessively.
Tips for Grilled Breakfast Pizza Perfection
Temperature Control: Maintaining the right grill temperature is crucial. Too hot, and the bottom will burn before the toppings cook; too cool, and you won’t achieve the desired crispy texture and grill marks.
Dough Handling: Always use room temperature dough for easier stretching and more even cooking. If your dough springs back when shaping, let it rest for an additional 10-15 minutes.
Egg Timing: The eggs are the trickiest part of this recipe. If you prefer firmer yolks, add the eggs earlier in the cooking process. For runnier yolks, add them later or reduce the cooking time slightly.
Cheese Distribution: Don’t overload any one area with cheese, as this can cause uneven melting and potentially soggy spots in the crust.
Nutritional Benefits and Variations
This grilled breakfast pizza provides a substantial amount of protein from the eggs and sausage, complex carbohydrates from the hash browns and pizza dough, and various vitamins and minerals from the bell peppers and onions. The eggs contribute high-quality protein and essential amino acids, while the vegetables provide vitamin C and fiber.
Customization Options: This recipe serves as an excellent base for customization. Consider adding crumbled bacon, diced ham, or even leftover steak for protein variations. Vegetables can be swapped based on preference or availability – try mushrooms, spinach, tomatoes, or jalapeños for different flavor profiles.
Dietary Modifications: For a lighter version, use turkey sausage and reduce the cheese quantity. Those following a vegetarian diet can omit the sausage and add more vegetables or plant-based protein alternatives.
Frequently Asked Questions
Q: Can I make this recipe without a grill?
A: Yes, you can adapt this recipe for oven cooking. Preheat your oven to 450°F and use a pizza stone or inverted baking sheet. Pre-cook the vegetables and sausage in a skillet on the stovetop, then assemble and bake for 12-15 minutes.
Q: How do I prevent the pizza dough from sticking to the grill?
A: Ensure your grill grates are clean and well-oiled. Use the upside-down sheet pan method described in the recipe, and don’t move the dough until it’s properly set and has developed grill marks.
Q: Can I prepare any components ahead of time?
A: Yes, you can cook the sausage and vegetable mixture up to one day in advance. Store in the refrigerator and reheat gently before assembling the pizza.
Q: What’s the best way to ensure perfectly cooked eggs?
A: Create proper wells for the eggs using the back of a spoon, and crack each egg into a small bowl first before adding to the pizza. This gives you better control and prevents broken yolks.
Q: How should I store and reheat leftovers?
A: Store leftover pizza in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to maintain the crust’s crispiness, or use a skillet over medium heat to crisp the bottom while warming the toppings.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a33407092/grilled-breakfast-pizza-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a97967/breakfast-pizza/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43400879/breakfast-pizza-recipe/
- https://tastykitchen.com/recipes/main-courses/grilled-breakfast-pizza/
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