This cast iron creation is perfect for brunch or any time of day. Add your own toppings and cheeses and craft a delicious Biscuit Bottom Breakfast Pizza your family will love.
Biscuit Bottom Breakfast Pizza
Ingredients
- 1¾ cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1¼ cups cold unsalted butter, cubed
- 1 cup cold whole buttermilk
- 4 ounces pork sausage
- ¼ cup diced yellow onion
- ¼ cup chopped red bell pepper
- 2 ounces cream cheese, room temperature
- 1 tablespoon chopped fresh parsley
- ½ teaspoon minced garlic
- ¼ cup sliced green onion
- ¼ cup sliced cherry tomatoes
- ¼ cup shredded Cheddar cheese
- 3 large eggs
- Garnish: sliced green onion
Instructions
- Preheat oven to 425°. Lightly spray a 10-inch cast-iron skillet with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until butter pieces are pea-size. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Knead dough until just combined. Pat dough into prepared skillet.
- Bake until golden brown, 7 to 10 minutes. Leave oven on.
- Meanwhile, heat a large skillet over medium heat. Add sausage, and cook, breaking it up with a spoon, until golden brown and crumbly, 7 to 10 minutes. Using a slotted spoon, remove from skillet, and let drain on paper towels.
- In same skillet, cook yellow onion and bell pepper over medium heat, stirring occasionally, until tender and lightly golden, 7 to 10 minutes.
- In a small bowl, stir together cream cheese, parsley, and garlic until smooth. Spread onto prepared crust. Sprinkle sausage, onion mixture, green onion, tomatoes, and Cheddar on top.
- Bake until lightly golden, 5 to 7 minutes. Using a spoon, gently press on toppings to create 3 indentations; crack 1 egg into each. Bake until golden brown and egg whites are set but yolks are still runny, 5 to 7 minutes more. Garnish with green onion, if desired. Refrigerate for up to 1 week.
