Looking for Bountiful Brunch Pizza Recipe

[Polliewiggle]

I am told it can be found in the Stoneware Sensations on page 34. I have someone who wants to have a brunch show and thought this would be a nice option.

Also, if you have any other brunch recipe suggestions for a new consultant, I would greatly appreciate the help!

Thank you. :balloon:

 

[ShelbyMichalek]

I made a breakfast pizza the other night for my family.

Med Rnd stone w/ handles OR 12" skillet:
1) 1 tube of Pillsbury Pizza crust, spread around stone/skillet bottom.
Precook crust for about 12 minutes with temp on package and then take it out.

2) While crust is baking, fry up 1 lb of ground pork breakfast sausage (NOT italian) and scramble two eggs. Shred 1/2 cup mozzarella cheese and 1/2 cup med or sharp cheddar. Dice 1 red bell pepper.

Cover crust with shredded mozzarella (either fresh or preshred). Layer on the sausage first, then the eggs, pepper (and any other veggies you use, mushrooms and onions are a good choice) and top with shredded cheddar. Freshly ground black pepper over the top.

Bake for another 15 minutes.
Done It's super yummy.

 

[Polliewiggle]

Thank you Shelby! Sounds yummy and easy. =)

 

[Polliewiggle]

Did you bake it at the temperature indicated on the pizza dough roll?

 

[ChefBeckyD]

Ham and Cheese Brunch Squares - hands down the best brunch recipe demo I've ever done! (and I used to do Bountiful Brunch Pizza)

The recipe is in the Spring/Summer Seasons Best for '10 - just go to the products and recipes tab on Consultant's Corner. You can also find a nice printable recipe to hand out to guests under Theme Show Recipes - with the Real Food Real Fast Theme Show.

 

[kcjodih]

Bountiful Brunch Pizza
(Stoneware Sensations cookbook, pg 34)
Shredded hash brown patties form the crust of this hearty breakfast pizza. Topped with your favorite omelet ingredients, its simply delicious.

Crust
1 package (24 ounce) frozen shredded hash brown patties, thawed and broken apart
1 egg, beaten
Salt and pepper to taste

Egg Topping
7 eggs
½ cup milk
Salt and black pepper to taste (optional)
1 cup chopped ham
½ cup sliced fresh mushrooms
¼ cup green onion slices
¼ cup chopped green bell pepper
1½ cups (6 ounces) shredded cheddar cheese

Preheat oven to 400°F. Cover 15” Round Baking Stone with sheet of Parchment Paper. For crust, combine potatoes, egg, salt and pepper in Classic 2-Qt. Batter Bowl; mix well. Spread potato mixture into 14-inch circle on prepared Stone; pat down with back of spoon. Bake 20 minutes; remove from oven. For egg topping, whisk eggs and milk in 1-Qt. Batter Bowl. Season with salt and pepper, if desired. Microwave on HIGH 3 minutes; stir. Spread cooked egg mixture evenly over potato crust; to with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with Pizza Cutter.

Yield: 10 servings

Approximately 210 calories and 15 grams of fat per serving

 

[kcjodih]

Ham & Cheese Brunch Squares


8 oz (250 g) shredded marble cheese (2 cups/500 ml), divided
24 oz (750 g) frozen toaster hash brown patties, thawed (about 10 patties)
8 oz (250 g) cream cheese, softened
12 eggs
1/2 tsp (2 ml) coarsely ground black pepper
8 oz (250 g) thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup/250 ml sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)


1. Preheat oven to 450°F (230°C). Lightly brush Large Bar Pan with vegetable oil. Grate cheese using Ultimate Mandoline. Crumble hash browns over bar pan; press gently. Sprinkle with half of the cheese. Bake 13-15 minutes or until crust starts to brown.

2. Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham using Food Chopper. Slice green onions, reserving 1/4 cup (50 ml) of the tops for garnish. Place ham and remaining green onions into (8-in./20-cm) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove bar pan from oven to Stackable Cooling Rack. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, seed and dice tomatoes using Utility Knife. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using Mini-Serving Spatula.

Yield: 12 servings

Per serving: Calories 290, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 240 mg, Carbohydrate 14 g, Protein 18 g, Sodium 540 mg, Fiber 1 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth.



If desired, 2 cups (500 mL) cooked and crumbled bulk pork sausage (3/4 lb/350 g) or 12 slices (1 lb/500 g) bacon, cooked, drained and crumbled, can be substituted for the deli ham.

 

[Polliewiggle]

Thank you very much for all your help!