Deep Dish Breakfast Pizza (Prepared in Bread Machine)

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Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 8 slices
Freezing: not recommended


  • Pizza Dough
  • 1 can (354 mL) Carnation® Fat Free Evaporated Skim Milk
  • 2 tbsp (30 mL) butter
  • 2 tsp (10 mL) salt
  • 2 tsp (10 mL) sugar
  • 3 ¾ cups (925 mL) Robin Hood® Original All Purpose Flour
  • 1 tbsp (15 mL) bread machine yeast
  • Filling
  • 1 ½ cups (375 mL) Egg Creations™ Original, well shaken
  • ¼ tsp (1 mL) dried Italian herbs
  • ½ tsp (2 mL) garlic salt
  • ½ cup (125 mL) roasted red peppers, sliced
  • 3 Maple Leaf® Fully Cooked Sausage Links, sliced
  • 1 cup (250 mL) mozzarella cheese, shredded, divided
  • Fresh basil for garnish (optional)


  1. Place dough ingredients in bread machine and follow manufacturer's directions. Remove to lightly floured surface, divide dough in two and set one half aside for another use or freeze. Roll dough into a 12" (30 cm) round.
  2. Meanwhile, preheat oven to 400°F (205°C). Grease an 11" (27.5 cm) round oven-proof skillet. Fit dough into and up the sides of the skillet. Prick all over with a fork to prevent puffing while baking. Bake in preheated oven 15-20 minutes, until dough begins to brown.
  3. Meanwhile, combine filling ingredients, reserving ½ cup (125 mL) of cheese for topping. Pour into partially baked crust and top with remaining ½ cup (125 mL) cheese. Cover tightly with foil and bake 25-30 minutes longer, or until filling is set. Remove, let sit for 5 minutes, garnish with basil, if using and serve immediately.
  4. * Serve with a pot of freshly brewed Folgers® Black Silk Coffee.
    Visit Smucker’ for a version of this recipe without a bread machine.


  1. Dough made with Carnation Evaporated Milk has a richer, crispier texture, almost like a biscuit dough and browns faster than non-milk dough.