Description
A hearty and delicious breakfast pizza featuring a homemade crust, creamy sausage gravy, fluffy scrambled eggs, and plenty of cheddar cheese. Perfect for a weekend brunch!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1 pound breakfast sausage, removed from casings
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 large eggs
- 1/4 cup milk or cream
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions (optional)
- Hot sauce, for serving (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Brown the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Make a Roux: Sprinkle the flour over the cooked sausage. Cook for 1-2 minutes, stirring constantly, until the flour is absorbed and the mixture is slightly browned.
- Add Milk Gradually: Gradually whisk in the milk, a little at a time, making sure to incorporate the flour mixture completely before adding more milk.
- Season and Simmer: Bring the gravy to a simmer, stirring constantly, until it thickens to your desired consistency. This usually takes about 5-7 minutes. Season with salt, pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
- Keep Warm: Remove the gravy from the heat and cover to keep warm while you prepare the rest of the pizza.
- Whisk the Eggs: In a medium bowl, whisk together the eggs and milk or cream. Season with salt and pepper to taste.
- Cook the Eggs: Heat a lightly oiled skillet over medium-low heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still slightly moist.
- Set Aside: Remove the scrambled eggs from the heat and set aside.
- Preheat Oven: Preheat your oven to 450°F (232°C). Place a pizza stone or baking sheet in the oven while it preheats.
- Shape the Crust: Punch down the risen dough and turn it out onto a lightly floured surface. Roll or stretch the dough into a 12-14 inch circle or rectangle.
- Transfer to Baking Sheet: Carefully transfer the dough to a pizza peel dusted with cornmeal or flour, or directly onto the preheated baking sheet.
- Add the Gravy: Spread the sausage gravy evenly over the pizza crust, leaving a small border for the crust.
- Add the Eggs: Sprinkle the scrambled eggs over the gravy.
- Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the eggs.
- Add Optional Toppings: If desired, sprinkle the cooked bacon and green onions over the cheese.
- Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Cool Slightly and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
- Optional: Serve with hot sauce, if desired.
Notes
- Make sure your warm water for the yeast is between 105-115°F. Too hot and it will kill the yeast; too cold and it won’t activate.
- If your yeast doesn’t foam after 5-10 minutes, it’s likely old and you’ll need to use fresh yeast.
- Kneading the dough is important for developing the gluten, which gives the crust its structure.
- Don’t overcook the scrambled eggs, as they will continue to cook in the oven.
- A pizza stone helps to create a crispy crust, but a baking sheet will work just fine.
- Feel free to customize the toppings to your liking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes