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Breakfast Pizza Recipe - Need some new breakfast ideas with eggs! Try Paula's easy breakfast pizza with sausage and eggs. This hash brown pizza is delicious! Positively Paula, Season 2, Episode 3.
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00:00 Intro
3:50 Breakfast Pizza Recipe: https://www.positivelypaula.tv/s2ep03
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Show More Show Less View Video Transcript
0:22
- Ooh, thank you, Rob.
0:24
- You're welcome. - It looks wonderful.
0:25
It's been so long since I've had any Vinnie's pizza.
0:28
♪ ♪
0:30
Oh, my gosh, look at-- look at that thin crust, y'all.
0:33
I'm sitting here
0:35
at Vinnie Van Go-Go's pizza shop
0:38
and everybody that comes and visits this city
0:41
is gonna wind up here at Vinnie's.
0:43
It sits on Franklin Square
0:46
and they've got the best, thinnest pizza
0:49
that you've ever put in your mouth.
0:52
Oh, my gosh.
0:54
Oh, Rob.
0:57
- It's good.
0:58
- Oh, it's better than good.
1:00
- Awesome.
1:01
- Mm-mm-mm.
1:04
And look how big it is.
1:05
So big.
1:07
This is one slice?
1:09
- Yes.
1:11
- Mm. - [indistinct]
1:13
- [laughs]
1:15
It's delicious.
1:16
Do y'all cook this on a stone, Rob?
1:19
- Yes, we do cook it on a brick--a brick oven.
1:21
- A brick oven.
1:23
Well, you know what?
1:26
I've got this pan at home,
1:28
and it--this is just triggering some thoughts.
1:32
Do you ever use cast iron?
1:34
- No, I've never used it, but I did discover
1:37
from the owner, Paul Miller,
1:39
he told me the best way to reheat pizza
1:41
if you ever get good pizza,
1:44
like ours, frying pan.
1:45
- Right.
1:47
- It'll crisp up the bottom. - Right.
1:48
I use a lot of cast iron, too,
1:51
and I'm just sitting here ciphering--
1:54
- [laughs]
1:55
- Ciphering, thinking about my cast iron.
1:57
- At least you're this close to us,
1:59
so you can come and enjoy it. - Yeah.
2:00
- Yeah. - Right?
2:01
- There you go. Thanks.
2:03
- Lady & Sons right down the street.
2:04
- You know what-- Yep.
2:05
I'm gonna need a box.
2:07
- I will gladly wrap that up for you.
2:09
- Please. - Okay.
2:10
- I have forgotten how big they were.
2:12
- [laughs] If you want...
2:14
- I'll take the rest to Michael.
2:16
- I will wrap it up for you gladly.
2:17
- So good. Thank you.
2:19
- There you are, Paula.
2:20
- Oh, thank you, Rob.
2:21
- Thank you very much.
2:23
- Oh, "Thank you, Paula! Love Vinnie's."
2:25
- Thank you very much and we appreciate you.
2:27
- Thank you, Rob. - Come back any time.
2:29
You know you're welcome. - You are so welcome.
2:30
And I will be back.
2:31
- Thanks. Take care.
2:34
- Now remember, y'all, it's Vinnie's.
2:37
Vinnie Van Go-Go's,
2:40
downtown City Market.
2:42
Best pizza you'll ever, ever eat anywhere.
2:47
I so hope y'all are enjoying the show.
2:49
And if you do.
2:51
Be sure to click like, subscribe and
2:54
notification bell so you'll never miss a video.
2:58
And we'll be right back after the break.
3:03
- Good morning, y'all.
3:04
Today--
3:07
actually, I visited City Market the other day
3:10
and, you know, there's a place that's been here a long time
3:13
called Vinnie Van Go-Go's,
3:15
and it's like a Savannah institute
3:17
right down in City Market.
3:19
You can go in there and get a pizza by the slice,
3:21
and it is so good.
3:23
He's got that real, real thin crust
3:26
and, of course, you order one piece and it's like this big.
3:29
It's like two, maybe, regular pieces
3:31
of someone else's pizza.
3:34
But anyway, I had a good time talking to the--
3:37
the little manager and just talking about pizza in general.
3:40
So it got me to thinking, so I said, okay, let's--
3:44
let's maybe attack pizza in a little different form.
3:48
So that's what I'm gonna do today.
3:50
I'm gonna make, like, a breakfast...
3:55
Pizza, like,
3:56
but I'm not gonna use, like, a pizza crust.
3:59
I'm gonna use one of my favorite foods
4:02
in the whole world and that's a potato, y'all.
4:04
I'm using just a frozen hash brown.
4:07
And I've got some melted butter here
4:11
and I'm just gonna pour this over the hash browns
4:15
kinda like if you were making a graham cracker crust.
4:18
You know how you gonna put the--
4:20
put the melted butter in it
4:22
so that it will...
4:24
kinda stick together.
4:26
So that's what we're gonna do this first step.
4:29
Before I start mixing, I want to salt and pepper it some.
4:33
And I've got some good stuff up here.
4:37
I've got my sausage,
4:40
and I've got a couple of different kinds of cheeses.
4:42
So we're just gonna mix that butter
4:45
and that salt and pepper up in these potatoes, y'all...
4:49
[upbeat music]
4:53
Just like this.
4:56
And I might better spray my pan,
4:58
because when I go to slice it,
5:00
I don't want it to--
5:02
I don't want it to stick on me.
5:04
So let me give this a quick spray.
5:07
♪ ♪
5:10
And you notice we'll--
5:13
we're doing this not on a-- in a round dish
5:16
but on a rectangular dish.
5:19
♪ ♪
5:21
All right, so here we go.
5:23
And I'm just gonna pat this down
5:26
so it'll stick together and, you know,
5:29
form a nice cuttable crust.
5:32
Now, I've got my oven preheating back here, y'all,
5:34
at 350 degrees.
5:38
So because it's sausage,
5:40
I think I'm gonna precook it just a little bit.
5:44
Now, if it was ground beef, I probably wouldn't.
5:47
You know, I had--
5:49
at Vinnie's, I had their pepperoni pizza,
5:52
and it's so, so good.
5:55
♪ ♪
5:58
But you know, there's--
6:00
they're coming up with more ways to make pizzas,
6:04
all different kind of combinations.
6:07
But I'm-- I'm an originalist.
6:11
I just love pepperoni.
6:15
I've also got some caramelized onions back here, y'all,
6:18
that's gonna be real good on our pizza,
6:22
on our breakfast pizza.
6:24
♪ ♪
6:25
You know, and I think--
6:29
I think this might be one of those dishes
6:32
that you can do the night before,
6:35
do all the prep work,
6:38
and just...
6:41
maybe save the scrambled eggs
6:43
but go ahead and precook your potatoes a little bit
6:47
and your sausage, put it on your pizza,
6:49
and then the next morning just break your eggs
6:53
and--and finish it up,
6:55
and that would save you some time.
6:57
'Cause sometimes breakfast can be one of those meals
7:00
where we're--
7:02
we're time hungry.
7:07
It's hard sometimes starting of the day
7:10
to eat a decent meal,
7:12
except maybe the weekends, you know.
7:14
That--that--
7:18
that's real nice when we can get up
7:20
and cook a leisurely meal
7:22
and--and the family enjoy it.
7:25
All right, so just a short recap.
7:28
I got my potato crust cooking,
7:31
and I'm gonna rotate this pan...
7:34
♪ ♪
7:37
'Cause sometimes your ovens
7:39
have a tendency to have hot spots.
7:43
I've got my sausage,
7:45
gonna precook it a little while.
7:47
And then when we come back,
7:48
I'm gonna bust my eggs
7:52
and finish putting this together
7:55
and...
7:57
just so happens my favorite cousin is here visiting me,
8:01
so I'm gonna have him come in and help.
8:03
He and I love our time that we spend together
8:06
in--in the kitchen.
8:08
He and I both share a great love of family
8:11
and--and food,
8:13
so I'm gonna see if he won't get in here
8:15
and help me.
8:16
So we'll be right back
8:18
You're gonna get to meet Don Hiers.
8:24
I hope y'all are enjoying the show
8:26
and I want to hear from you.
8:27
Tell me what recipes or videos you'd like to see me
8:30
make by just leaving a short comment below.
8:34
Now, let's get back to the show, y'all.
8:39
- Okay, y'all, welcome back.
8:42
I probably
8:44
have let this crust cook about 15 minutes, y'all.
8:47
So a little time-lapse,
8:50
but I think it's, like, just right.
8:55
My potatoes have dried out,
8:57
which is what I wanted.
8:59
See how they're kind of dry-looking?
9:03
And I think I hear Don.
9:05
- Hey, Paula.
9:06
- This is my cousin Don Hiers,
9:09
and Don and I have always been close, haven't we?
9:12
- We have, we have. - Since we were little kids.
9:13
And, you know, he tells this story
9:16
about how I made his life miserable.
9:19
- [laughs]
9:20
- I don't know that that's true, though.
9:22
- Well--
9:23
- Did I make you miserable?
9:24
- You just know how to get under somebody's skin.
9:27
- [laughs]
9:29
- Oh.
9:30
- Y'all, I'd rather tease Don
9:31
than eat when I'm hungry.
9:32
- [laughs]
9:34
- So anyway, Don grew up in Lakeland, Florida,
9:37
and, of course, I grew up in Albany, Georgia.
9:39
So... - Yes.
9:40
- We only got to see each other like a couple of times a year.
9:42
- A couple three times a year, but we always had good times.
9:44
- Yes, and I don't see how I could've worked you
9:46
and made you miserable just in a couple of visits a year.
9:48
[laughs]
9:50
Well, Don lives in, like, down around
9:53
Crystal River and Homosassa now,
9:55
some of the most beautiful parts of Florida.
9:59
And, you know, that's where Grandmama and Granddaddy Paul
10:02
had Magnolia Lodge, that beautiful...
10:04
- That's right. - Hunting and fishing lodge
10:05
on Crystal River. - Yes.
10:07
But I'm so glad you're here, Don.
10:10
Don and his wife, Darlene,
10:11
they come up and visit us a good bit,
10:13
and they always spend Christmas here with us.
10:16
- Mm-hmm. - And they usually stay here
10:17
for, like, three weeks. - Yeah.
10:19
Yeah.
10:20
[laughs]
10:22
- Kinda like them fish.
10:23
[laughter]
10:26
- Just seems like three months, don't it?
10:28
[laughter]
10:30
- No, we have a good time.
10:31
But Don is a great cook.
10:34
When I first got in the food business at 42,
10:37
Don, he didn't know it and I didn't tell him,
10:39
but he was kind of my food hero...
10:44
outside of my Grandma Paul.
10:45
- Mm-hmm, yeah. - She was--she was
10:47
queen of the kitchen, but Don has always been
10:50
a little more nouvelle.
10:53
He--he likes kind of fancy stuff,
10:56
where I cook a plainer thing.
11:00
So I don't know if you heard,
11:01
but I'm making a sausage breakfast pizza.
11:04
So anyway, the other day I went down to City Market...
11:07
- Mm-hmm.
11:09
- And stopped in at Vinnie's
11:11
- Yeah. Oh, love it.
11:13
- Had a piece of pizza.
11:14
It's so good. It's the best pizza in the world.
11:16
- It is. - So, you know,
11:17
you just get to thinking how can you do this
11:19
or do that... - Mm-hmm.
11:21
- Or give things a new twist,
11:22
so we're doing like a breakfast pizza
11:24
but our crust is these hash brown potatoes
11:27
that I put some butter and salt and pepper in.
11:29
So why don't you start cracking these eggs for me?
11:31
- Okay, I can do that.
11:33
- And I'm gonna be--
11:36
I'm gonna be grating some cheese.
11:38
- Okay, I can do that.
11:39
- I've got a Monterey Jack here,
11:40
and I've got a sharp cheddar.
11:43
But when Don comes to visit,
11:47
Darlene's not allowed in the kitchen.
11:49
- No. - She can come in and eat.
11:50
[laughter]
11:51
And she can wash the dishes.
11:53
You got some shell right there, baby.
11:55
- I sure do. I sure do.
11:57
I sure do. You didn't see my fingers go in there.
11:59
- No, I did not see it at all.
12:01
[giggles]
12:02
- Oh, how's those eggs?
12:04
- I think they're perfect. - Okay.
12:05
- All right, let's put a little cream in 'em...
12:07
- All right, how about that? - And then salt and pepper 'em.
12:08
- Okay, I can do that.
12:10
[light guitar music]
12:12
- Here. - So there you go.
12:13
♪ ♪
12:16
And I got the cheese grated.
12:18
- All right.
12:19
- If I put
12:22
the extra sharp cheddar on this...
12:25
- Oh, I think so. - What do you think?
12:26
- Oh, absolutely, yes. Yes.
12:28
- And let that cheese kinda melt into--
12:31
- Sure, and it won't burn
12:32
because you're gonna have the eggs.
12:33
- Right. - Yeah.
12:35
- I don't like my cheese to get brown.
12:37
I really like to add my cheese like right there at the last.
12:40
- Absolutely.
12:41
- You know, so maybe this will--
12:43
will get the cheese flavor...
12:45
- Sure, sure.
12:46
- But won't get, like, the brown.
12:48
- No. No, this'll be like a little,
12:49
I don't know, sweater on it.
12:51
- Yeah. - [laughter]
12:52
- All right, let's see now.
12:54
Let me get our sausage.
12:56
I'm just gonna kind of evenly spread that around.
12:58
- Mm-hmm.
12:59
- This is gonna be good.
13:00
- Oh, it's gonna be delicious.
13:02
- And like I said, I think you could change this around
13:04
and, you know, have it as a dinner.
13:06
- Sure. Sure you can.
13:07
- You know, if you just change your meats
13:09
but do the potato crust.
13:11
- Oh.
13:12
- I'm taking your shells out.
13:14
- [laughs]
13:16
- Not that we care.
13:17
[laughter]
13:19
All right.
13:21
Now, I'm just gonna pour this over our crust.
13:24
- That's just gonna be delicious.
13:26
It's gonna homogenize everything.
13:28
- Yes, it's gonna homogenize.
13:30
Don was the first family member on the Hiers side, y'all,
13:34
to graduate from college.
13:37
And that just impressed me beyond words...
13:41
[laughs]
13:43
That I actually had a cousin that was a college graduate.
13:45
Because I drove by college one day...
13:49
- [laughs]
13:50
- But I forgot to get out and go in.
13:51
[laughter]
13:54
So I mean, you had no idea, Don...
13:57
I would never have told you.
13:58
you know, what a hero you were of mine.
14:01
- Oh, Paula Ann.
14:02
- [laughs] I never told you.
14:04
Never told you... - Oh.
14:06
- But you-- you were and are.
14:10
I just--I've always admired your smarts.
14:12
Watching "Jeopardy!" with Don is...
14:16
- Oh, stop it.
14:18
- [laughs]
14:19
- Stop it.
14:20
- He's just smart.
14:22
Uh-oh, I'm about to forget my caramelized onions.
14:25
- Oh, just delicious.
14:26
- So we're gonna bake this maybe for 20 minutes.
14:29
I don't know. We'll just keep our eye on it.
14:31
- Oh, it smells so good.
14:32
- Doesn't it smell good?
14:33
Those caramelized onions just smell...
14:35
- Mm-mm-mm.
14:36
- Incredible.
14:38
All right, so in the oven this goes, Don.
14:40
- Ooh.
14:42
- And we're gonna bake that.
14:43
- For how long?
14:45
- I don't know. 15 or 20 minutes, you know.
14:46
- Okay, sure. - I don't know.
14:47
We're just gonna watch it. - Watch it, sure.
14:49
- And then we're gonna come back and...
14:53
Have some sausage breakfast pizza with y'all.
14:57
We'll be back in a minute.
14:59
Share some of your knowledge with us.
15:02
- Yes. - [laughs]
15:05
I so hope y'all are enjoying the show.
15:08
And if you do.
15:10
Be sure to click like, subscribe and
15:13
notification bell so you'll never miss a video.
15:17
And we'll be right back after the break.
15:22
[upbeat music]
15:24
- Welcome back.
15:25
I case y'all have just joined us,
15:26
Don and I have been in here
15:29
making a sausage breakfast pizza.
15:31
We used hash brown potatoes as our crust,
15:34
not--not like a bread crust.
15:36
So it--
15:37
I mean, it looks good, y'all.
15:41
And look at that.
15:43
- Oh. - Look at that.
15:44
- Oh, Paula. - Look at that.
15:46
All right, now I'm so glad, Don, that we put that cheese...
15:48
- I am, too. - Like, on the potatoes.
15:50
- Yes.
15:52
- And now, I'm gonna use up--
15:53
put a little Monterey Jack on it...
15:55
- Oh, mm-hmm. - And run it back in the oven.
15:57
Mm-mm mm-mm-mm.
15:59
- You know what that's called?
16:01
- What? - Groceries.
16:02
- Groceries. - That's called groceries.
16:03
- [laughs]
16:04
Yes, it is called groceries.
16:06
- Mm. That's good--
16:08
- Wow. - Yeah, yeah.
16:10
- You know, and I think children would love this.
16:13
- You know they would. - Yeah.
16:14
- Jack would have a ball. - Yes.
16:16
And they would have fun helping you.
16:18
- Yes.
16:20
- Helping you make it.
16:21
So I mean, this won't take but a second.
16:24
Can you grab that oven door, please?
16:26
- I sure can.
16:27
- 'Cause this pan's a little slippery.
16:29
- Yeah. Okay. Boom, bye.
16:30
- Ooh, I hope I didn't burn my eyelashes.
16:32
- Ooh, don't do that.
16:34
- One time I opened-- I had a gas oven
16:36
and I opened it up.
16:37
I was wearing my false eyelashes,
16:39
and I went to the bathroom and all I had was a rim.
16:42
[laughter]
16:44
It had burned all my false eyelash hairs off.
16:47
Speaking of eyelash hairs,
16:50
can I tell y'all a story?
16:52
The day I wanted to kill Don Hiers.
16:55
[laughter]
16:56
We were on a cruise, right?
16:58
Michael and I drew the short straw
17:01
and we had this little teeny tiny cabin
17:05
and Don.
17:06
[laughter]
17:09
Our cabin was not as big as this countertop.
17:13
- No. No.
17:14
- And I was over there fixing my face,
17:16
and I was curling my eyelashes.
17:19
I had my eyelash curler here,
17:21
and I was curling my eyelashes.
17:24
And for some reason,
17:26
Don had to be right there where I was
17:30
for some stupid reason.
17:33
And he bent down, he raised up,
17:37
I took every one of my eyelashes out
17:39
with that eyelash curler.
17:41
When he hit my arm,
17:43
it snatched every one of my eyelashes out.
17:46
- [laughs]
17:47
- And I was so upset
17:49
because I was coming back after the cruise
17:52
and I was fixing to shoot the pilot...
17:55
- Yes.
17:56
- For "Paula's Home Cooking."
17:58
And I said, "Now I ain't got an eyelash one on my right eye.
18:01
I could kill you, Don Hiers."
18:02
And you said, "I'm so stupid! I'm so stupid!"
18:04
I said, "Yes, you are stupid!"
18:07
[laughter]
18:08
Do you remember that?
18:10
- You don't have to agree when I said it.
18:11
- [laughs]
18:13
But we had a good time... - We did.
18:14
- Once I got over the shock of having not eyelash one
18:17
on my right eye. [laughs]
18:18
- I should have got you a patch.
18:20
- [laughter] - Should have.
18:22
[laughter]
18:23
- Oh, Paula. - Mm.
18:25
- Oh.
18:27
- We've had some laughs over the years, haven't we, Don?
18:29
- We have. We--we have.
18:31
There's no question about it.
18:32
- Don's father, Bernie, Uncle Bernie...
18:35
- Mm-hmm. - Was my daddy's
18:36
older brother.
18:37
- Mm-hmm.
18:39
- And your daddy was a fabulous cook.
18:42
- He was.
18:44
- But, and you know, he was in the restaurant business
18:46
there in Albany, and he opened up...
18:48
- Toasted Pup, and I found a little thing
18:50
of--of matches
18:53
The Toasted-- yes.
18:54
- No. - Yes, yes.
18:56
I put 'em in my safety-deposit box
18:57
'cause, you know. - No.
18:59
- Yeah. - Yes.
19:00
- The Toasted Pup.
19:01
- Oh, my gosh, and the food was so good.
19:03
- Oh, it was great.
19:04
- He knew-- he could fry some fish
19:07
and fry some chicken.
19:09
- Oh, he could.
19:10
- Mm-mm-mm. - Look at that.
19:11
- I know. I got to get it up without--
19:15
look at that piece of pizza, y'all.
19:16
- Ooh.
19:19
- Looks pretty darn good.
19:21
- Mm. Have that nice crunch on the outside.
19:23
- Mm-hmm.
19:25
- Kind of a soft hash brown.
19:28
- Mm-hmm. Yes.
19:29
- Ooh.
19:30
- Why don't we share a plate?
19:32
- That sounds like a fine idea.
19:33
- You want to?
19:35
- Yes. - [laughter]
19:37
- Okay, I'll take this one.
19:38
- [laughs] - You take that one.
19:39
- Well, maybe--see there? I always make the--
19:41
the wrong decision. - Wrong mistake.
19:43
- Yep. - Yep, wrong decision.
19:44
- There you go. How's that?
19:47
- I want you to have the prettier piece
19:49
with more cheese. - Oh, no, [indistinct].
19:51
- Okay, I'll take it.
19:53
[laughter]
19:54
Oh, my gosh.
19:56
- Oh, that is beautiful.
19:58
- Isn't that beautiful?
19:59
- Look at that cheesy crust.
20:02
- I know. Ooh.
20:05
You got your teeth in?
20:06
- Yeah. - Oh, yeah.
20:07
[laughter]
20:09
- Ooh. Ooh, it looks--
20:11
Oh, that looks lovely.
20:12
- Oh, gosh, from this angle, it looks incredible.
20:15
- Mm. - I'm seeing cheese
20:17
and onions and crusty potatoes.
20:19
- Oh, boy.
20:21
- Mm-mm!
20:23
- Mm, mm-mm.
20:25
So good.
20:26
- It is so good, isn't it?
20:27
- Mm-hmm.
20:28
- Mm-mm-mm-mm!
20:31
- I want some more.
20:33
- I want some more, too.
20:34
[laughter]
20:36
Hope y'all want some more.
20:37
[giggles]
20:39
[mumbles] We'll see y'all.
20:40
Mm! - Good.
20:42
- Delicious.
20:45
Mm.
20:51
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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