Breakfast pizza

Dough-

• 1 (.25 oz) packet active dry yeast

• 1 teaspoon sugar

• 1 cup warm water, 110 degrees F

• 3 cups flour

• 1 teaspoon salt

• 2 tablespoons extra virgin olive oil

• pam cooking spray

• salt and garlic powder to taste

Pizza-

• 14.5 oz libbys country sausage gravy

• 8 eggs

• 1/3 cup water

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 5 ounces shredded colby jack cheese

• 8 slices cooked and crumbled bacon

Preheat oven to 425 F

In a large mixing bowl combine yeast with sugar and warm water. Let sit for 10 minutes or until creamy.

While yeast is sitting scramble your eggs. Throughly whisk eggs, water, salt and pepper together. Pour into greased pan over medium low. Use spatula to spread eggs and push toward center and sides until just short of cooked. Transfer eggs to bowl. Do not over cook eggs. They will cook more in oven later.

Beat in flour, salt and oil using a bread mixer attachment for kitchen aid. Beat on medium speed until smooth, about 5 minutes. Let rest 5 minutes.

Flour your work station and using a rolling pin evenly roll out a very large 1/4” thick circle of dough.

Transfer dough to a greased large circular pizza sheet letting a good few inches of dough hang from the perimeter.

Use a fork and punch holes throughout the crust. Not the top part. Pre bake crust 5 minutes.

Spread gravy over dough and evenly disperse scrambled eggs, cheese and bacon crumbles.

Bake for 15-17 minutes.

Slice into 8 slices