A delightful breakfast pizza recipe that combines savory flavors and a crispy crust, perfect for starting your day.
Combine the yeast, honey, and warm water in a small bowl and let it sit for 5 minutes.
Ensure the water is warm, not hot, to properly activate the yeast.
In a large bowl, mix the flour, olive oil, and salt. Add the yeast mixture and combine until a dough forms.
Knead the dough until it becomes smooth and elastic for the best texture.
Cover the dough with a damp cloth and let it rise for 1 hour.
Place the dough in a warm area to help it rise effectively.
Preheat the oven to 475°F with a pizza stone inside.
Preheating the pizza stone ensures a crispy crust.
Cook the pork sausage in a frying pan over medium-high heat until fully cooked. Drain on a paper towel.
Crumble the sausage into small pieces for even distribution on the pizza.
Melt the butter in a frying pan. Beat the eggs, half-and-half, and chives together, then scramble in the pan.
Cook the eggs until just set for a creamy texture.
Dice the potato into small cubes, coat with ranch dressing, and fry until golden brown.
Ensure the potato cubes are evenly sized for consistent cooking.
Roll out the dough into a 12-inch circle and place it on a pizza peel.
Dust the peel with flour to prevent sticking.
Spread ranch dressing over the dough, then add the sausage, scrambled eggs, and potatoes. Top with shredded cheese.
Distribute the toppings evenly for a balanced flavor in every bite.
Slide the pizza onto the preheated stone and bake for 10-12 minutes.
Check the pizza after 10 minutes to avoid overcooking.
Remove the pizza from the oven, slice, and serve warm.
Let the pizza cool slightly before slicing to keep the toppings in place.
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