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Sausage Gravy Pizza

Sausage Gravy Pizza

This sausage gravy pizza combines two comfort food classics—biscuits and gravy and pizza—into one crowd-pleasing dish. A tender Bisquick biscuit crust topped with creamy, peppery sausage gravy and melted cheese creates the ultimate breakfast-dinner hybrid. Ready in just 40 minutes, it's perfect for brunch, dinner, or anytime you're craving serious comfort food with a creative twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Dinner
Cuisine American, Fusion
Servings 6

Ingredients
  

For the Biscuit Crust

  • 2 cups Bisquick baking mix
  • 2/3 cup milk
  • 1 tablespoon butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried herbs optional: oregano, thyme, or Italian seasoning

For the Sausage Gravy

  • 1 pound breakfast sausage hot or mild, your preference
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 teaspoon salt
  • 1 1/2 teaspoons black pepper or more to taste
  • 1/4 teaspoon cayenne pepper optional

For Topping

  • 2 cups shredded cheese cheddar, mozzarella, or a blend
  • 4 eggs fried or scrambled (optional)
  • 3 green onions sliced
  • Hot sauce for serving
  • Additional black pepper for serving

Instructions
 

For the Biscuit Crust

  • Preheat your oven to 425°F (220°C).
  • In a mixing bowl, combine the Bisquick, milk, melted butter, garlic powder, and herbs if using. Stir until a soft dough forms.
  • Press the dough into a 12-inch circle on an ungreased pizza pan or baking sheet. Build up the edges slightly to contain the gravy.
  • Bake the crust for 10-12 minutes until lightly golden. Remove from oven and set aside. Don't turn off the oven.

For the Sausage Gravy

  • While the crust bakes, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks, until no longer pink, about 5-7 minutes.
  • Reduce heat to medium and add the butter to the skillet with the sausage. Let it melt completely.
  • Sprinkle the flour over the sausage and butter. Stir continuously for about 2 minutes to cook the flour and create a roux.
  • Gradually pour in the milk, stirring constantly to prevent lumps. Bring to a simmer.
  • Add salt, black pepper, and cayenne (if using). Continue to simmer, stirring frequently, until the gravy thickens, about 5-7 minutes. If it gets too thick, add a splash more milk.

Assembly

  • Spread the hot sausage gravy evenly over the baked biscuit crust, leaving a small rim around the edge.
  • Sprinkle the shredded cheese over the gravy.
  • If using eggs, arrange them on top of the cheese (either whole fried eggs or scattered scrambled eggs).
  • Return the pizza to the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
  • Remove from the oven and sprinkle with sliced green onions and additional black pepper.
  • Let the pizza rest for 5 minutes before slicing.
  • Serve with hot sauce on the side.

Notes

  • For a make-ahead option, prepare the biscuit crust and sausage gravy separately up to a day ahead. Refrigerate the gravy and reheat gently before assembling and baking the pizza.
  • If you prefer a thinner crust, use only 1 1/2 cups of Bisquick and 1/2 cup of milk.
  • The sausage gravy will continue to thicken as it cools, so it's best to assemble the pizza while the gravy is still hot.
  • For extra flavor, add 1/2 cup cooked, crumbled bacon to the sausage gravy.
  • If you don't have Bisquick, you can substitute 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup cold butter, cut into small pieces. Combine these ingredients before adding the milk.