Breakfast Pepperoni Pizza Recipes

PEPPERONI BREAKFAST PIZZA

Pepperoni Breakfast Pizza image

Take a taste adventure with breakfast pizza featuring scrambled eggs, spicy pepperoni and zesty pizza sauce.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

1 1/2 cups Original Bisquick™ mix
1/3 cup hot water
8 eggs
1/4 cup milk
1/8 teaspoon pepper
1 cup diced pepperoni (from 6-oz package)
2 medium green onions, sliced (2 tablespoons)
1 tablespoon butter or margarine
1/2 cup pizza sauce (from 8-oz can)
1 1/2 cups finely shredded Italian cheese blend (6 oz)
1 tablespoon sliced fresh basil leaves, if desired

Steps:

Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge.
Bake 10 to 15 minutes or until golden brown.
Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist.
Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot. Sprinkle with basil.

Nutrition Facts : Calories 320, Carbohydrate 18 g, Cholesterol 245 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g

BREAKFAST PEPPERONI PIZZA

Breakfast Pepperoni Pizza image

Here's a fun, easy breakfast idea from Joanne St. Angelo of East Providence, Rhode Island. "Share one pizza for breakfast or have one each for a hearty dinner entree," Joanne suggests. TIP: To ensure creamy eggs, don't overcook them!

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 eggs
1 green onion, chopped
2 teaspoons water
1 teaspoon butter
1 prebaked mini pizza crust
1/3 cup shredded cheddar cheese
1/4 cup pizza sauce
12 slices pepperoni

Steps:

In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set. , Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. , Bake at 400° for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 547 calories, Fat 26g fat (10g saturated fat), Cholesterol 248mg cholesterol, Sodium 1142mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

HOMEMADE PEPPERONI PIZZA

Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Yield 6

Number Of Ingredients 16

Ingredients

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE

Pepperoni and Sausage Deep-Dish Pizza Quiche image

I have to say, even though I love to cook and bake, quiche is a dish I don't make often. One day I was inspired to make quiche that would be delicious for both breakfast and dinner-pizza is always the answer. -Donna Chesney, Naples, Florida

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded mozzarella cheese, divided
1 cup shredded sharp cheddar cheese
4 large eggs
4 ounces cream cheese, softened
1/3 cup 2% milk
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 pound bulk Italian sausage
1/2 cup pizza sauce
1 cup chopped pepperoni
Fresh basil, optional

Steps:

Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.

Nutrition Facts : Calories 409 calories, Fat 34g fat (16g saturated fat), Cholesterol 177mg cholesterol, Sodium 971mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.

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