Pie Crust Breakfast Pizza ~ Oh My!
Italian Sausage and Egg Pie Crust Breakfast Pizza is on the menu today! Flaky Wick’s Pie Dough Circles make it easy to bake a creative and delicious pie crust breakfast pizza in under 30 minutes! Your friends and family will love the mozzarella cheese stuffed crust! Let me say that again, flaky pie crust wrapped around mozzarella cheese create a talk-of-the town cheese filled pizza crust!
I am so excited to be invited to be 1 of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge! Wick’s Pies provided the bloggers with the most delicious 9-inch frozen flat pie dough circles. With my first bake, a mascarpone citrus blueberry tart I fell in love with how perfectly the crust baked up, as if I was a professional baker!
I loved the performance, flavor and ease of Wick’s Pie Dough Circles so much I wrote them and asked if I could order more for the holidays. The answer was YES!
I know, I know, I am a successful home cook with amazing winning recipes but I have a confession. Please don’t tell a soul (lol) but I find no joy in trying to perfect homemade pie crust. I flat out cannot make it like Grandma Pearl did. So I rarely do!
If you are like me when it comes to making homemade pie crust then give a sigh of relief because Wick’s has come to help the home baker out. And isn’t that super important during the holidays?
WICK’S PIES BLOGGER RECIPE CHALLENGE
There are 3 category $500 prizes in the Wicks Pies Blogger Recipe Challenge:
Breakfast
Center of the Plate Entrée
Dessert
The very best of the best pie recipe will be awarded the grand prize of $1,000!
The recipes are judged on visual appeal, creativity, and taste. Make sure to check out all of the bloggers’ recipes by heading to the Wick’s Pies Instagram account and click on Tags. Bloggers have tagged their pie dough circle recipes with #WicksPies, #TrustTheCrust and #InCrustWeTrust on Pinterest, Twitter, Facebook, and Instagram.
WHY YOU WILL LOVE THIS PIE CRUST PIZZA
COMFORTING! There is something comforting about pie crust. Maybe baked flaky buttery pie crust takes us back to a holiday family gathering. No matter why the concept pie crust pizza intrigues us, merge pie crust with pizza, and raving reviews are bound to come in.
PIE CRUST! More so yeast pizza dough, pie crust pizza dough screams BREAKFAST. Think of it as the best fresh savory pastry ever!
FLAVOR! A combination of creamy eggs, pesto, Italian sausage, mozzarella, parmesan cheese, fresh tomatoes and basil build such deliciousness.
EASY! Whip up some eggs, spread deli bought pesto, sauté Italia sausage and sprinkle the cheese. It is quick, and of course there ingredient substitutes are allowed! As a matter of fact, I was introduced to the concept of breakfast pizza 25 years ago at Hershey Theme Park in Pennsylvania where they served a standard egg and bacon breakfast pizza.
EYE-CATCHING! Who doesn’t love pizza? The family went a bit cray cray over this morning delight that showed as if it were an award winning culinary masterpiece.
TRUST THE CRUST! Wick’s buttery pie crust stays flaky even when creamy eggs go on top!
SHOUT OUT TO WICK'S PIES
Wick’s Pie Crusts are the best I’ve ever worked with in flavor and in texture. The layers of flaky, and I do mean flaky ultra-light dough, keeps its structure when topped with creamy ingredients like whisked eggs.
One reason I enter cooking competitions is to get to know family owned companies throughout the United States. Wick’s Pies is located in Indiana. Once I was invited to participate in Wicks Pies Blogger Recipe Challenge I researched and found the history of the company charming. Check it out on their website.
AMAZING ACCOMPLISHMENTS
Today, Wick’s Pies still resides at 217 SE Greenville Ave in Winchester, where 10,000 pies and 30,000 pie shells are made in an 8-hour shift!!!
Check out Wick’s Pies delicious assortment of pies that you can order and have shipped!
Head to Wick’s Pies social media links and website for more information!
RECIPE: Italian Sausage and Egg Pie Crust Breakfast Pizza
Equipment:
2 sheets parchment paper, about 14-inch wide
2 baking sheets, pizza pan, or 1 pizza stone
Ingredients:
2 (9-inch) Wick’s Pie (9”) dough circle, thaw 15 minutes before using
4 large eggs
2 tablespoons cream or whole milk
1 pound block mozzarella cheese, divided
3-4 tablespoons refrigerated pesto
1 generous cup, about 4 ounces, ground Italian sweet sausage, or breakfast sausage
1/2 cup cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped chives, divided
Basil leaves
Instructions:
PREPARATION
Preheat the oven to 425°F degrees. If available, place a pizza stone in the center of the oven during the preheat. Note: A baking sheet can be used instead of a pizza stone.
THAW THE PIE DOUGH CIRCLE
On a work surface, on each parchment sheet, place one pie dough circle. The dough will thaw as the sausage cooks.
COOK THE SAUSAGE
In a skillet, over medium-high heat, cook the sausage, breaking it up with a spatula. Cook for about 6-7 minutes, or until the pinkness is just beginning to fade. The sausage will finish cooking in the oven. Set cooked sausage aside.
WHISK THE EGGS
Whisk the eggs and cream until smooth. Note: The pesto, Italian Sausage, and cheese is salty, do not salt the eggs. Transfer about 2 tablespoons of the whisked eggs into a smaller bowl to use as the pie dough egg wash. Set both bowls of whisked eggs aside.
STUFF THE CRUST
For the cheese stuffed crust, cut 16 pieces (or enough) mozzarella cheese in 1/4-inch strips. Line the outer rim of the pie dough circle with cheese strips, and roll edge of the dough over it. Pinch the dough to seal. Brush the dough with egg wash. Grate the remaining mozzarella cheese for topping the pizza.
PARTIALLY BAKE THE CRUST
Lightly prick each dough circle with a fork 5 times. Pick up the parchment paper, with the “pie dough pizza crust”, and place it onto the hot baking sheet or stone. Partially bake the “pizza crust”for 5 minutes. Remove only the parchment paper with the partially-baked pie crust, leaving the pan or stone in the oven.
SPREAD THE PESTO AND ADD SAUSAGE
Spread 2 tablespoons of pesto onto each partially baked pie dough crust. Add the cooked sausage. Note: The amount of pesto and sausage is up to you.
POUR THE WHISKED EGGS
Divide and pour about 3/4 of the whisked eggs over the sausage. Note: After the grated cheese is added the remaining egg is added. By adding the eggs in stages it allows the first egg to settle.
ADD CHEESE, TOMATOES, AND CHIVES
Scatter equal amounts of cheese and tomatoes onto each pizza. Note: About 1 cup of grated mozzarella per pizza. Sprinkle each pizza with 1/2 tablespoon chives. Sprinkle the edges of each pie dough pizza with about 2 tablespoons of Parmesan cheese.
BAKE THE PIE CRUST PIZZA at 425°F degrees for 12-15 minutes or until golden brown and the cheese has melted. Remove the baked pie crust pizza from the oven on the pan or stone. Sprinkle with the remaining chives and freshly grated Parmesan cheese. Cool 5 minutes before cutting.
SERVE When serving smaller appetites one pizza can feed 4 people. When serving man-size appetites allow 2 slices per person. Serves 4-8:
PHOTO RECIPE STEPS
PREPARATION
Preheat the oven to 425°F degrees. If available, place a pizza stone in the center of the oven during the preheat. Note: A baking sheet can be used instead of a pizza stone.
THAW THE PIE DOUGH CIRCLE
On a work surface, on each parchment sheet, place one pie dough circle. The dough will thaw as the sausage cooks.
COOK THE SAUSAGE
In a skillet, over medium-high heat, cook the sausage, breaking it up with a spatula. Cook for about 6-7 minutes, or until the pinkness is just beginning to fade. The sausage will finish cooking in the oven. Set cooked sausage aside.
WHISK THE EGGS
Whisk the eggs and cream until smooth. Note: The pesto, Italian Sausage, and cheese is salty, do not salt the eggs. Transfer about 2 tablespoons of the whisked eggs into a smaller bowl to use as the pie dough egg wash. Set both bowls of whisked eggs aside.
STUFF THE CRUST
For the cheese stuffed crust, cut 16 pieces (or enough) mozzarella cheese in 1/4-inch strips. Line the outer rim of the pie dough circle with cheese strips, and roll edge of the dough over it. Pinch the dough to seal. Brush the dough with egg wash. Grate the remaining mozzarella cheese for topping the pizza.
PARTIALLY BAKE THE CRUST
Lightly prick each dough circle with a fork 5 times. Pick up the parchment paper, with the “pie dough pizza crust”, and place it onto the hot baking sheet or stone. Partially bake the “pizza crust”for 5 minutes. Remove only the parchment paper with the partially-baked pie crust, leaving the pan or stone in the oven.
SPREAD THE PESTO AND ADD SAUSAGE
Spread 2 tablespoons of pesto onto each partially baked pie dough crust. Add the cooked sausage. Note: The amount of pesto and sausage is up to you.
POUR THE WHISKED EGGS
Divide and pour about 3/4 of the whisked eggs over the sausage. Note: After the grated cheese is added the remaining egg is added. By adding the eggs in stages it allows the first egg to settle.
ADD CHEESE, TOMATOES, CHIVES
Scatter equal amounts of cheese and tomatoes onto each pizza. Note: About 1 cup of grated mozzarella per pizza. Sprinkle each pizza with 1/2 tablespoon chives. Sprinkle the edges of each pie dough pizza with about 2 tablespoons of Parmesan cheese. Pour any remaining whisked egg on the pie crust pizza.
BAKE THE PIE CRUST PIZZA
Place pizza on hot baking pan or stone, in a 425°F degrees oven, for 12-15 minutes , or until golden brown. Remove the baked pie crust pizza from the oven on the pan or stone. Sprinkle with the remaining chives and freshly grated Parmesan cheese. Cool 5 minutes before cutting.
SERVE When serving smaller appetites one pizza can feed 4 people. When serving man-size appetites allow 2 slices per person. Serves 4-8:
