Sausage Breakfast Pizza
This sausage breakfast pizza transforms morning meals with a creamy gravy base topped with savory sausage, melted cheese, and perfectly runny eggs. Ready in under 30 minutes, it's a crowd-pleasing twist that works for weekend brunches or holiday breakfasts.
Ingredients
- 1 pre-made pizza dough refrigerated or room temperature
- 8 oz breakfast sausage pork, turkey, or plant-based
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 4-6 eggs one per serving
- 2 green onions chopped
- Salt and pepper to taste
- Optional: diced bell peppers mushrooms, or spinach for added veggie power
Instructions
- Preheat your oven to 450°F (230°C). If using a pizza stone, put it in while preheating.
- Brown the sausage in a skillet over medium heat, breaking it into crumbles as it cooks (about 5-7 minutes).
- Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- Make the gravy base by adding butter to the same skillet. Once melted, add flour and whisk constantly for 1 minute until it forms a paste.
- Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking until it thickens (about 3-4 minutes).
- Season the gravy with garlic powder, salt, and pepper.
- Roll out your pizza dough on a floured surface to your desired thickness.
- Transfer the dough to your baking sheet or pizza stone.
- Spread the gravy mixture evenly over the dough, leaving a 1/2-inch border for the crust.
- Sprinkle the cooked sausage over the gravy layer.
- Add cheese generously across the top.
- Create little wells in the cheese and carefully crack an egg into each one. (Pro tip: If you're nervous about shell fragments, crack each egg into a small bowl first)
- Bake for 12-15 minutes, or until the crust is golden, cheese is bubbly, and egg whites are set but yolks are still runny.
- Garnish with chopped green onions and freshly cracked black pepper.
- Slice and serve immediately while it's hot and the yolks are ready to create that perfect sauce.
Notes
- Dough temperature matters! Cold dough straight from the fridge will be harder to stretch, so let it sit at room temperature for about 30 minutes if possible.
- For a crispier crust, pre-bake the dough for 3-4 minutes before adding toppings.
- Don't overload with toppings or the center won't cook properly.
- If runny eggs aren't your thing, you can scramble them and add as a topping before baking.
- The gravy will continue to thicken as it cools, so keep it slightly thinner than you think it should be.