RED BARON Sausage Scrambles CC
Yield: two 10-inch or six 6-inch pizzas
Scott Nowell
Dough from Serious Eats
Dough:
- 400grams (14 oz, about 2½ cups) bread flour
- 10grams (.35 oz, about 2 tsp) kosher salt, plus more for sprinkling
- 4grams (.15 oz, about 1 tsp) instant yeast
- 275grams (9.5 oz, about 1 cup plus 3 TBS) water
- 8grams (.25 oz, about 2 tsp) extra-virgin olive oil
Toppings:
- cooked sausage gravy (see below)
- scrambled eggs
- hash brown potatoes or tater tots (optional)
- 8oz grated full-fat mozzarella cheese, shredded
- 8oz grated cheddar cheese
Special Equipment:
- Digital scale with gram measurements, cast iron skillet or mini pizza pans
Dough:
Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.
Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. The dough should rise dramatically and fill the bowl.
Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
Pour olive oil in the bottom of two 10-inch cast iron skillets, six 6-inch pizza pans or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath, and the dough is evenly spread around the pan.
Top each round of dough with sausage gravy, spreading the gravy with the back of a spoon into every corner. If using, sprinkle potatoes over pizza. Spread evenly with mozzarella and cheddar cheese, letting the cheese go all the way to the edges. Season with salt.
Transfer pan to oven and bake until top is golden brown, and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes.
Using a thin spatula, loosen pizza and peek underneath. If the bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each one into six slices and serve immediately.
Sausage Gravy
Yield: 4 Servings
Scott Nowell, Adapted from many
From a bunch of recipes, but mostly Ree Drumond’s. I remove the sausage before making the gravy so I can portion it for other uses such as breakfast pizza 😊
- 1lb pork breakfast sausage
- ¼cup AP flour
- 2-2½cups whole milk
- ¼tsp seasoned salt
- salt and pepper to taste
Heat a 10- to 12-inch skillet over medium-high heat. Crumble sausage into skillet and brown until no longer pink. Remove to bowl.
Reduce heat to medium-low and sprinkle flour into remaining fat. Stir and cook for a minute or two to form roux.
Stir in milk and cook until gravy thickens. Add seasoned salt and adjust seasoning with salt & pepper.
Return cooked sausage to pan and stir for sausage gravy.
For breakfast pizza don’t return sausage to gravy, sprinkle on pizza.
