Cracker Barrel Breakfast Pizza (Will It Slice? Ep. 11)

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Cracker Barrel Breakfast Pizza (Will It Slice? Ep. 11)

Matt Frampton
Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Country breakfast on a crust: sausage gravy base, chicken fried chicken, soft scrambled eggs and hashbrowns. Episode 11 of Will It Slice?
Cracker Barrel Breakfast Pizza

Ingredients

  • 1 dough ball Urban Slicer Neapolitan Style Pizza Dough
  • About 1/2 cup thick sausage gravy
  • 1 piece chopped chicken fried chicken
  • 2 soft scrambled eggs
  • About 1 cup cooked hashbrowns
  • 1/2 cup shredded cheddar or mozzarella, Optional
  • Chopped fresh chives

Directions

  1. Make the dough. Mix 1 packet with exactly 1 cup (236g) warm water (75 to 80F). Knead 10 minutes by hand or 8 with a dough hook, form 2 balls and let them rise, covered, 2 to 4 hours.
  2. Stretch it. Stretch one ball into a 13 to 14 inch round on a floured surface.
  3. Gravy down. Spread the sausage gravy as the base, leaving a 1/2 inch border.
  4. Load it. Hashbrowns into the gravy, then the chicken, the soft scrambled eggs and cheese if using.
  5. Bake. On a preheated pizza stone or steel at 500F for 8 to 10 minutes, or in a pizza oven at 700 to 900F for 2 to 4 minutes, until the crust is golden.
  6. Finish. Slice it and top with fresh chives.