What do you do when you want to eat well but you’re dying to make pizza? You make pizza with Real California Milk mozzarella cheese and butternut squash pizza crust, of course!
But this isn’t just any pizza. It’s pizza FOR BREAKFAST. It not only has the eggs and cheese that many of us crave in the morning, but it’s one seriously nutritious breakfast that will keep you fueled and satisfied throughout the bulk of your day.
While Real California milk mozzarella cheese provides a sustainable source of essential nutrients, such as calcium and protein, I love the substitution of the butternut squash pizza crust for regular pizza crust because the added pop of color (to taste the nutrition rainbow!) and the benefit of fiber makes it a no-brainer.
Are you ready to make your next breakfast epic? Make this and I’m sure you’ll want to make it again and again
Breakfast Pizza with Real California Milk Mozzarella Cheese
Time: 35 Minutes
1 (10 oz) frozen butternut squash pizza crust
2 tbsp extra virgin olive oil, divided
¼ lb sweet Italian sausage
⅓ cup sliced red onion
1 medium fennel bulb, cored, halved, and sliced
3 garlic cloves, finely chopped
2 tsp thyme, chopped
Kosher salt and freshly ground black pepper
½ cup tomato sauce
4 oz shredded Real California Milk mozzarella cheese
2 eggs, scrambled
Preheat a baking stone in the oven to 450 F. Add pizza crust on a lined baking sheet. Bake from frozen for 10 minutes. Turn pizza over and cook for an additional 10 minutes, until golden. Remove crust from oven and set aside.
Heat 1 tbsp olive oil in a medium skillet or Dutch oven over medium-high heat. Add sausage and cook, breaking up with a spoon until browned, about 4-5 minutes. Set sausage aside in a bowl.
To the same skillet, heat 1 tbsp olive oil over medium-high heat. Add red onion and saute for 3-4 minutes until softened, scraping up any browned bits. Add fennel, garlic, thyme, and season with kosher salt and freshly ground pepper. Cook, stirring for about 5 minutes, until fennel begins to soften. Cover and cook, stirring occasionally, until the fennel is tender and golden, about 5 more minutes. Remove from heat.
On a pizza peel, top pizza crust with tomato sauce, Real California Milk mozzarella cheese, fennel mixture and sausage. Pour egg scramble over the toppings and transfer the baking stone.
Bake pizza for 10-12 minutes, until the cheese has melted and the crust is lightly browned. Remove from heat. Allow pizza to cool slightly and serve warm.
If you loved this recipe, you will love my recipes for Garden Vegetable Pizza Party, Pizza Two Ways, and Polenta with Sausage, Peppers, Fennel, and Real California Milk Cheese!