Farm Family Recipes

• 1/4 c. olive oil
• 1 lb. refrigerated pizza dough, at room temperature
• 8 oz. bulk breakfast sausage
• 2 bell peppers (1 red, 1 green), chopped
• 1 small onion, chopped
• 2 c. frozen shredded hash browns, thawed and squeezed dry
• 3/4 tsp. kosher salt
• Black pepper, to taste
• 2 c. shredded mozzarella cheese
• 6 large eggs
• Chopped fresh chives, for topping

Preheat a grill to medium high. Brush an upside-down sheet pan with 2 tablespoons olive oil. Shape the pizza dough into an 11-by-14-inch rectangle and place on the oiled side of the pan. Heat 1 tablespoon olive oil in a large cast-iron skillet on the grill. Add the sausage and cook, breaking up the meat into pieces and stirring occasionally, until no longer pink, 4 to 5 minutes. Use a slotted spoon to remove to a plate. Add the bell peppers and onion to the skillet and cook, stirring, until the vegetables soften, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil, the hash browns, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the hash browns soften and start turning light golden brown, 2 to 3 minutes. Add the hash brown-vegetable mixture to the plate with the sausage. Remove the skillet from the grill. Carefully slide the dough off the pan and onto the grill. Cook, uncovered, until bubbles start to form on top and the bottom is marked, 3 to 4 minutes. Use a large spatula to flip the dough, marked-side up, onto the upside-down sheet pan. Sprinkle the mozzarella all over the dough, leaving a 1/2-inch border. Top evenly with the hash brown–vegetable mixture and sausage. With the back of a large spoon, make 6 small wells in the toppings and carefully crack an egg into each well. Slide the pizza off the pan and back onto the grill. Cover and cook until the cheese is melted and the egg whites are set but the yolks are still runny, about 12 minutes. Remove the pizza to a cutting board. Season the eggs with the remaining 1/4 teaspoon salt and a few grinds of pepper. Garnish with chives.