Breakfast pizza

Time 1 hour 10 minutes
Yields Serves 6
Breakfast pizza
(Bob Chamberlin /Los Angeles Times)



In a large mixing bowl, mix the yeast, warm water, sugar and one-half cup flour. Let stand 10 minutes, until mixture starts bubbling a little. (If it doesn’t, the yeast is dead and you’ll have to start over with new yeast.)


Add the remaining flour and 3 tablespoons of the olive oil. Turn the dough out onto a lightly floured board and knead, adding more flour if necessary to keep from sticking. After you’ve kneaded for a few minutes, knead in the salt a little at a time, adding more flour if necessary, as the salt will change the consistency of the dough. Knead for about 10 minutes, or until the dough is soft and springs back when you poke it with your finger.


Place the dough in the clean bowl with the rest of the olive oil, making sure the bowl and dough are both coated. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

Topping and assembly


Heat the oven to 425 degrees and place the rack in the lower third of the oven. Heat the oil in a medium skillet. Add the kale and cook for 2 to 3 minutes, until slightly wilted.


Add the garlic. Cook for 2 minutes, then remove the mixture to a bowl and set aside.


In the same pan, cook the sausage, breaking it up with a wooden spoon, for about 5 minutes or until it is almost cooked through. Remove from the skillet and set aside to cool slightly.


Punch the dough down and place it on a large greased pizza pan or baking sheet. Press it out with your fingers to form a 12-inch round. Shape and press the edges to make a half-inch-deep rim.


Distribute the crumbled sausage and kale evenly over the pizza.


Whisk together the sour cream, eggs, salt, pepper and Tabasco. Carefully pour the filling over the top of the pizza to fill the crust. Distribute the mozzarella evenly and place spoonfuls of ricotta over the top.


Bake the pizza 30 to 35 minutes, until the filling is set and the crust is browned.

The crust recipe is from Amy Scattergood. Use either sweet or spicy Italian sausage.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.