The Little Blue House
Bed and Breakfast Inn

Lewiston, New York

Specialty Recipe

Almost Famous Breakfast Pizza

Ingredients

5 cups bread flour

1 heaping Tablespoon sugar

1-1/2 heaping tablespoons rapid rise yeast

1/4 cup olive oil

1-3/4 cups hot water

8 ounces Italian sausage, crumbled

2 cloves garlic, minced

1 bunch fresh parsley, leaves only, minced

1 large onion, chopped

1 Tablespoon olive oil

4 ounces cream cheese

1-1/2 cups ricotta cheese

1/2 cup Romano cheese, grated

1 pound mozzarella cheese, grated

3 medium tomatoes, chopped and drained

Dough/Crust: Stir dry ingredients together in a large bowl. Add liquids all at once and mix until dough forms. Using a machine with dough hook or by hand, knead till smooth and elastic (3-5 minutes for machine and 10 minutes by hand). Grease bowl with a little olive oil, turn dough to coat and cover with plastic wrap. Let rise in warm place until doubled at 45 minutes. Punch down, recover and let rise another 15 minutes.

For a fantastic result, use a Pizza Stone...but you may use pans if you must! Place stone on lowest oven rack and preheat oven to 550 degrees F. or the highest heat. Divide dough into 3 equal parts and let stand for 5 minutes. Without rolling dough (which squishes out all the nice little bubbles), stretch, pull, toss dough till it is a 12-inch round. Place on pizza paddle that has been well-sprinkled with cornmeal (or greased and sprinkled pizza pan). Drizzle with a little olive oil (1 to 2 teaspoons) and brush to coat evenly. Sprinkle with Italian seasoned salt and some grated Romano. Slide dough on stone (or put pan in oven). Bake about 3 minutes, till dough has risen but is not browning. Remove from oven and repeat with other 2 pieces of dough.

Italian Seasoned Salt:

1/2 cup salt

1/4 cup garlic powder

1/4 cup oregano

2 teaspoons cayenne pepper

Stir the 4 ingredients together. You'll have enough for many pizzas and other dishes as well.

Filling: Remove sausage from casing and crumble into medium-size fry pan. Begin to saute on medium heat. Mince garlic and parsley in food processor and add to the pan. Dice onions and add to pan. Add 1 tablespoon olive oil if necessary and saute until beginning to brown. Remove from heat and let cool. Whip cream and ricotta cheese in food processor, mixer or by hand. Add the grated Romano and the cooled sausage mixture. Divide mixture evenly into 3 and spread over the 3 partially baked crusts. Grate the 1 pound of mozzarella and sprinkle evenly over. Spread the chopped tomatoes evenly over. Bake individually at 550 degrees 8 to 10 minutes. (approximately) until cheese is bubbling and browning. Eat hot or at room temperature at any time of the day or night. These pizzas freeze well. Just wrap in plastic and foil and freeze away.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)