The Lady created quite a brunch pizza today and the centerpiece was the 100th Anniversary Three-year Vintage White Extra Sharp Cheddar cheese.

Here’s what she did (remember, she’s not big on measuring):


1 Organic Pizza Dough from Award-winning Portland Bakery, Marsee

Tillamook Sharp Cheddar, shredded – looked like about a cup

Tillamook 100th Anniversary Vintage White Extra Sharp Cheddar, shredded – looked like about a cup

1 Ripe Tomato, sliced thin and each slice cut in half

Green Onion sliced thin (use both white and green parts)

2 Fred Meyer Fresh Bratwurst Sausage – made on location at the Hawthorne Store in Portland

Fresh Jalapeno, chopped (only on The Lady’s half of the pizza)

6 Scambled Eggs, scrambled soft

Extra Virgin Olive Oil


1. Let the dough rise for about an hour (rubbed in EVOO) in a covered bowl in a warm area of the kitchen.

2. Pre-heat oven to 425 degrees.

3. Shred the cheeses; set aside.

4. Slice tomato, onions; chop jalapeno. Set aside

5. Slice sausage into diagonally and saute until cooked through and brown (do not overcook). Drain on a paper towel.

6. Oil pizza pan.

7. Prepare pizza dough on pizza pan. The Lady likes thin in the center with a fat edge.  Brush dough with EVOO.

8. Bake dough for 5 minutes. Remove from oven.

9. Put a light dusting of shredded cheese on top of dough. then build the pizza with your ingredients: tomato, onion, sausage, jalapeno, scrambled eggs, Tillamook cheeses on top.

10. Bake for 12 minutes.

11. Let sit for 5 minutes and serve.