Description
This Sausage Gravy Breakfast Pizza combines a flaky pizza crust topped with creamy homemade sausage gravy, a blend of mozzarella and cheddar cheeses, and baked eggs for a hearty and flavorful breakfast treat perfect for brunch or weekend mornings.
Ingredients
Scale
Pizza Dough
- 1 package refrigerated pizza dough
Sausage Gravy
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Toppings
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 6 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Sausage Gravy: Cook the breakfast sausage in a skillet over medium heat until it is browned thoroughly. Make sure not to drain the fat as it adds flavor to the gravy.
- Add Flour: Sprinkle the all-purpose flour evenly over the browned sausage and cook it for 1-2 minutes, stirring frequently to form a roux and eliminate the raw flour taste.
- Make Gravy: Gradually pour in the milk while continuously stirring until the mixture thickens to a creamy gravy consistency. Season with salt and pepper according to your taste preference.
- Preheat Oven: Set your oven to 400°F (200°C) to heat up while you assemble the pizza.
- Roll Out Dough: On a greased baking sheet, roll out the refrigerated pizza dough evenly to your desired thickness to form the pizza base.
- Spread Sausage Gravy: Evenly layer the prepared sausage gravy over the rolled-out pizza dough, distributing it to the edges for full coverage.
- Add Cheese Toppings: Sprinkle the shredded mozzarella and cheddar cheeses evenly over the gravy-covered dough, ensuring a good melt and flavor mix.
- Create Wells for Eggs: Using a spoon, make six small wells or indentations in the cheese layer, then carefully crack one large egg into each well.
- Bake the Pizza: Place the assembled pizza in the preheated oven and bake for 12-15 minutes until the eggs are set to your liking and the crust is golden brown and crisp.
- Garnish and Serve: Remove the pizza from the oven and sprinkle chopped fresh parsley on top for color and freshness before slicing and serving.
Notes
- For runnier egg yolks, bake on the shorter end of the time range; for fully set yolks, bake longer.
- You can substitute whole milk with 2% milk for a lighter gravy.
- If you prefer spicier sausage gravy, add a pinch of crushed red pepper or cayenne pepper when seasoning.
- Using fresh parsley adds a bright herbal flavor, but dried parsley can be used if fresh is not available.
- This recipe can be doubled to serve a larger group by using two packages of pizza dough and doubling the ingredients accordingly.
