Sourdough Breakfast Pizza

I love to come up with new ideas for foods I know my kids will like. I made biscuits and gravy last week and had a lot of gravy left so I decided to try to make a breakfast pizza with the leftovers. I also needed to feed and bake with my sourdough starter so I decided to try a sourdough biscuit-like pizza crust. It turned out really good on the first try. Here is the recipe for the dough.

  • 1/2 cup sourdough starter
  • 1/2 cup flour
  • 1/2 cup water

Whisk together until well combined in a medium bowl, cover with plastic wrap and let sit on the counter overnight. In the morning, add:

  • 1 1/2 cups flour
  • 1/2 stick butter
  • 1/4 cup oil
  • 2 Tbsp sugar
  • 1 tsp salt

Use pastry blender or a couple forks to combine until crumbly. Add a splash of milk a little at a time until it combines into a dough. Use additional flour if needed, you should be able to use your hands at this point without it sticking. Let the dough rest for a few minutes.

Roll dough out into a crust. I used a 9X13 pan so I rolled it into a rectangle and then spread the dough with my fingers to fill the bottom of the pan. Use a fork to poke holes into the crust to prevent shrinkage.

Bake crust in 350 degree oven for a few minutes before topping.

Top with sausage gravy, scrambled eggs, veggies, bacon, or whatever else you want on your pizza, top with cheese. Don’t over-cook the eggs before adding to the pizza – it will finish cooking/setting in the oven. Bake in oven for 10-15 minutes until cheese is browned and bubbly.

The starter combined with an equal amount of flour and water set out overnight to ferment should be bubbly after a few hours.

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