I certainly wasn’t much of a breakfast eater as a kid. I remember hot oatmeal that was cold, gummy and tasteless. As a teenager, my walk to school (miles, of course!) took me right past a bakery whose fresh-baked goodies are still one of my best high school memories. The point is, even if traditional breakfast foods don’t appeal to you, start eating something in the morning, whatever does appeal to you, anything. A sandwich or slice of pizza are a great way to start the day, and you’ll find ideas and recipes for many non-traditional breakfast foods in this chapter.

... First the crusts

You can buy mixes, fresh ready-made, or frozen at the grocery store to keep on hand. Pizza shells are a real convenience, and the bread outlet near us has such good buys on them that I keep a half dozen in the freezer. But, nothing beats fresh. This first recipe is a traditional crust, fairly thin, crisp at the edges. The second is thicker, a more bread-like crust.

Pizza Crust - Traditional

2 1/2 - 3 c flour 1 pkg dry yeast

1 1/2 tsp sugar 1 c very hot tap water

2 tsp salt 2 TBSP salad oil

In a large bowl, mix 1 c flour, sugar, salt and undissolved yeast. I always use my wire whisk to mix dry ingredients. Gradually add the water and oil, then beat adding enough additional flour to make a soft dough. Turn out onto a lightly floured surface (I just use my countertop) and knead until smooth and elastic. Place in a greased bowl, turning to coat, cover, and let rise about 45 minutes. Punch down, divide in half and press each half onto a greased pizza pan or form on greased baking sheets, making a standing rim of dough. No second rising, just fill and bake at 350 about 30-35 minutes.

Pizza Crust - Thick and Chewy

4 1/2 - 5 1/2 c flour 2 pkg dry yeast

1 TBSP sugar 1 TBSP salt

1 TBSP butter, softened 1 3/4 c hot tap water

In a large bowl, mix 1 1/2 c flour, sugar, salt, undissolved yeast and butter. Gradually add water and beat well, adding another c flour. Stir in enough additional flour to make a stiff dough, turn out, knead until smooth. Place in a greased bowl, turning to coat, cover, and let rise about 45 minutes. Punch down, divide in half, and press each half onto a greased pizza pan or form on greased baking sheets making a standing rim of dough. No second rising, just fill and bake at 400, 15-20 minutes or until nicely browned.

Now, some fillings.

For the sausage in the first one, try substituting well-flavored and lower-fat turkey sausage.

Apple, Sausage and Cheese Pizza

1 pound bulk sausage 1 large can apple pie filling or

1/4 - 1/2 c onion, chopped 2 c homemade sauce

1 - 1 1/2 c sharp cheddar cheese, grated

Brown sausage and onion together, drain well. Spread apple pie filling or sauce on the two crusts, sprinkle each with half the sausage mixture, then half the cheese. Bake according to crust used.

Cranberry, Ham, and Cream Cheese Pizza

1 8 oz. pkg cream cheese, 1 can cranberry sauce, softened with 2 TBSP milk jelled or whole berry

ham, slices or leftover pieces 1 - 1 1/2 c mozzarella or cheddar cheese, grated

Spread cream cheese thinly, dividing between the two crusts. Spread cranberry sauce, then ham, sprinkle with cheese and bake according to the crust used. Further on you’ll find a recipe for Yogurty Cream Cheese that works well in this recipe.

Find many more delicious alternatives for breakfast in The Frugal Family's Kitchen Book!