Sausage and Gravy Skillet Pizza

Sausage and Gravy Skillet Pizza

Enjoy breakfast any time of the day. This Sausage and Gravy Skillet Pizza, with Jimmy Dean® Original Sausage Crumbles, is a delicious meal the whole family will love!

Sausage and Gravy Skillet Pizza

Prep Time: 15 minutes
Cook Time: 22 to 25 minutes

Ingredients

1¾ to 2¼ cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1½ teaspoons sugar
¾ teaspoon salt
⅔ cup very warm water (120° to 130°F)*
3 tablespoons oil
1 pkg. Jimmy Dean® Original Sausage Crumbles
1 cup Francesco Rinaldi® Four Cheese Alfredo Sauce
4 hard cooked eggs, peeled, sliced
1 jalapeño pepper, seeded, chopped OR 2 to 3 tablespoons finely chopped jarred jalapeño peppers (optional)
1 cup (4 ounces) shredded Cheddar cheese

Directions

  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. Brush a 12-inch oven safe skillet or round 12-inch pizza pan (at least 2-inches deep) with oil. Pat dough evenly over bottom and up sides of pan.
  4. Combine sausage and Alfredo sauce; spoon over crust. Top with sliced eggs, jalapeno peppers (if desired) and cheese.
  5. Bake for 22 to 25 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Yield

1 (12-inch) pizza