The first time I made this pizza I basically followed the original recipe, I only made a few small changes. While my family enjoyed it, my husband had some ideas of how to make it even better. So I remade the pizza with the changes my husband suggested and it turned out perfect, well almost perfect.
When I was making the pizza, at one point my husband asked how much longer and I told him about five more minutes, the pizza was almost done baking and then I needed to add the eggs and cheese and bake until the cheese melts. He looked at me a little funny and asked about the cheese on top. I was kind of confused as to why he was questioning that, and referred to our conversation about the changes we were going to make. He then referred to the process of making a pizza and said "it goes crust, sauce, cheese and toppings." Okay so maybe putting the cheese on top was not part of our conversation, I don't remember. Anyway, even though I messed up the cheese the pizza was still very good.
1 3/4 cups warm water (about 100º F)
1 tablespoon olive oil
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons granulated sugar
19 ounces (about 4 1/4 cups) all purpose flour
14 ounce can whole tomatoes
10 ounce can diced tomatoes with green chilies
1 tablespoon dried cilantro
2 tablespoons chopped onion
1 small garlic clove, diced
1 small jalapeño pepper, thinly sliced
1/4 teaspoon granulated sugar
1/4 teaspoon ground cumin
juice of 1/2 lime
16 ounce roll spicy sausage
4 cups hash browns
1 red bell pepper, diced
1 green pepper, diced
8 ounces mozzarella, shredded
In a large bowl mix together the oil, salt, yeast and sugar until combined. Add in the flour and mix just until combined. The dough will be wet.
Loosely cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours.
Refrigerate the dough, loosely covered, for at least 3 hours. Dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the bowl with plastic wrap or transfer to a air tight plastic container.
In a food processor, add in the whole tomatoes with juices, diced tomatoes, cilantro, onion, garlic, jalapeño, sugar, cumin and lime juice. Pulse until desired consistency is reached.
Position the oven rack in the lowest position in the oven and preheat to 475º F.
In a large skillet, over medium heat, cook the sausage until cooked through. Place on a paper towel lined plate.
Add some olive oil to skillet if it looks too dry. Turn heat up to medium high and add the frozen hash browns. Cook stirring occasionally, until they start turning golden brown, about 7-10 minutes. Remove from pan and set aside. Add in some olive oil is skillet looks too dry. Add both peppers to the warm skillet and cook for about 5 minutes, or until softened.
Using olive oil, grease a 10x15 baking sheet with sides, or a another one of similar size. Place dough into baking sheet and stretch to fill the baking sheet. Spread 1 1/2 cups of the salsa over the dough. Sprinkle with shredded cheese, hash browns, peppers and sausage. Bake for 10-15 minutes or until crust is golden brown.
While pizza is baking, whisk the eggs in a medium bowl and season with black pepper. Pour eggs into a preheated skillet and cook and stir until scrambled.
When pizza is done, top with scrambled eggs and serve with remaining salsa.
The dough I used for this pizza creates a thick crust. If you prefer a thinner crust, use half of the dough and save the remaining dough for another use or make two pizzas and double the salsa and toppings.
Total Fat: 24.5g
Total Carbs: 51.1g
Dietary Fiber: 3.3g
Vitamin A: 16.9%
Vitamin C: 484.2%
*The nutritional information will vary slightly depending on the brands you use.
*Dough adapted from Fine Cooking.
*Pizza adapted from Food Network.