Ricotta Breakfast Pizza Recipe
1lb Johnsonville Regular ground Sausage
1lb bacon- cooked and crumbled
1 refrigerated Pillsbury Classic Pizza Crust
15oz Ricotta cheese(I highly recommend at least 24oz container)
2 cups shredded mozzarella cheese
10 large eggs
1/2 t garlic powder
1/2 t oregeno
salt and pepper to taste
non-stick butter flavored cooking spray
Brown Sausage and drain. Cook bacon until crispy. Let cool so you can crumble. Scramble eggs and sprinkle with salt and pepper. You can do this all ahead of time, it’s fine. Make sure you add some milk to your egg mixture before cooking so you get nice fluffy eggs.
Ricotta Mixture– Add ricotta cheese, one egg and seasonings to a mixing bowl and mix well.
Spray your baking pan. Roll out your pizza dough onto any size baking sheet you wish to use. I used a Nonstick Medium Cookie Pan Bake your pizza crust for about 5-8 minutes. Take out of the oven and spread ricotta cheese mixture evenly over the pizza crust.
Add egg, bacon and sausage.
Cover with mozzarella cheese. You can sprinkle with a bit more salt and pepper if you’d like.
Bake 425° until crispy and cheese is melted. I like crispier cheese so I do mine until it’s a bit brown. About 12-15 minutes.
Let sit for a few minutes before cutting and enjoy!
Variations: Add onions, green peppers and mushrooms if this is your thing. I like to make kid-friendly recipes because of my picky son. Both kids gobbled this down with added ketchup on top. You could also use shredded hash browns slightly thawed mixed with some melted butter for your crust, instead of using pizza crust. A great meal for family gatherings.