Sausage Gravy Breakfast Pizza

This hearty sausage gravy breakfast pizza combines two comfort food favorites into one irresistible meal. The creamy gravy and melty cheese create a decadent base while the sunny eggs add that perfect brunch touch to this crowd-pleasing dish.

I first created this recipe when hosting an impromptu morning gathering after a late night with friends. The combination was such a hit that it's now requested whenever anyone stays over at our house.

Ingredients

• Pizza dough: Creates the perfect canvas for our toppings, either store bought for convenience or homemade if you have time
• Breakfast sausage: Provides rich savory flavor—choose high quality with visible herbs for best taste
• Butter and flour: Creates the roux base for our gravy—use unsalted butter for better control of seasoning
• Whole milk: Delivers the creamiest gravy texture—do not substitute lower fat options
• Mozzarella and cheddar cheese: Offer perfect melt and flavor balance—use block cheese and grate it yourself for best results
• Fresh eggs: Create gorgeous sunny pockets throughout the pizza—look for bright orange yolks at farmers markets
• Chives or green onions: Add brightness and color to cut through the richness

Step-by-Step Instructions

Prepare the Sausage Gravy:

Cook breakfast sausage in a medium skillet over moderate heat until thoroughly browned, breaking it into small crumbles with a wooden spoon. This should take about 5 minutes, and the sausage should have no pink remaining.

Add Roux Base:

Drop butter into the cooked sausage and allow it to melt completely, coating the meat. Sprinkle flour evenly across the mixture and stir continuously for a full minute until it smells slightly nutty but before it browns. This cooking step prevents any raw flour taste.

Create Gravy:

Pour milk into the skillet in a slow steady stream while whisking constantly to prevent lumps. Continue cooking while stirring for 3 to 5 minutes until the mixture thickens enough to coat the back of a spoon. Season generously with fresh black pepper and salt to taste.

Prepare Pizza Base:

Roll out your pizza dough on a lightly floured surface until it reaches your desired thickness. Transfer to a preheated pizza stone or baking sheet brushed with olive oil. Gently push the dough to create a slight rim around the edges.

Layer Toppings:

Spread the warm sausage gravy evenly across the prepared dough, leaving a half inch border. Distribute mozzarella and cheddar cheeses evenly over the gravy. Using the back of a spoon, create 3 to 4 indentations in the cheese layer.

Add Eggs:

Carefully crack fresh eggs into each prepared indentation. For best results, crack each egg into a small bowl first, then slide into position to prevent broken yolks or shell pieces.

Bake To Perfection:

Place pizza in preheated oven and bake for 12 to 15 minutes, watching closely toward the end. The crust should be golden brown, eggs whites set but yolks still slightly runny, and cheese bubbling throughout. For extra color, switch to broil for the final minute.

Garnish And Serve:

Remove from oven and immediately sprinkle with freshly snipped chives or sliced green onions. Let rest for 2 minutes before slicing to allow the cheese to set slightly. Serve while still hot.

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This recipe reminds me of Sunday mornings at my grandparents' farm where my grandmother would always make sausage gravy from scratch. The first time I combined it with pizza dough was during college finals week when creative cooking with limited ingredients became necessary.

Make Ahead Options

The sausage gravy component can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When ready to use, gently reheat in a saucepan with an additional splash of milk to restore the creamy consistency. This makes assembly incredibly quick when you want to serve this for a morning gathering without early preparation.

Creative Variations

Transform this breakfast pizza by experimenting with different flavor profiles. Try using Italian sausage with herbs for a more traditional pizza spin or incorporate maple breakfast sausage for a sweet and savory combination. Vegetarians can substitute plant-based sausage crumbles and mushrooms sautéed in butter for a similarly hearty experience without meat. For those who enjoy heat, incorporate diced jalapeños or a sprinkle of red pepper flakes into the gravy.

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Serving Suggestions

This robust breakfast pizza pairs wonderfully with lighter side dishes to balance the meal. Consider serving alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness. For brunch gatherings, offer a fruit platter with seasonal berries and citrus. If serving for dinner, a light vegetable soup makes an excellent starter. Always provide hot sauce options on the side for guests who enjoy an extra kick with their breakfast pizza.

Storage and Reheating

Leftover breakfast pizza will keep for up to two days in the refrigerator, properly wrapped. The best reheating method is in a cast iron skillet over medium-low heat, covered with foil to prevent the eggs from overcooking. Alternatively, place on a baking sheet in a 325°F oven for 8 to 10 minutes until warmed through. Avoid microwave reheating as it tends to make the crust soggy and the eggs rubbery.

Frequently Asked Questions

→ How do I prevent the pizza crust from becoming soggy?

Brush the pizza dough with olive oil before adding the sausage gravy. This creates a barrier, helping keep the crust crisp.

→ Can I make the sausage gravy ahead of time?

Yes, you can prepare the sausage gravy up to a day in advance. Keep it refrigerated and reheat before assembling the pizza.

→ What other toppings can I add to the pizza?

Consider adding bacon bits, sautéed bell peppers, or even caramelized onions for extra flavor and variety.

→ What should I do if I don’t want runny eggs?

If runny eggs aren't your preference, scramble them before adding to the pizza, or bake until the yolks are fully set.

→ Can I use store-bought pizza crust instead of homemade?

Absolutely! A pre-made pizza dough saves time and works perfectly for this recipe.