Sausage Gravy Breakfast Pizza

This overstuffed pizza takes homemade sausage gravy, two types of cheese, and gooey eggs then piles it all on top of store bought, buttery biscuits. This is a “fork and knife required” kind of pizza, and I am totally into it.

Let's build this pizza from the bottom up. To make our pizza crust, we're going to take store bought, canned, jumbo buttermilk biscuits; and we're going to press and flatten them to fit a 12 inch pizza crust. Though this is not the case at all with traditional pizza dough, I actually find that it's easier to mold the biscuits when they're cold. Start by placing one biscuit in the center of the pan, placing the remaining biscuits in a circle around the center, and using your hands to press the biscuits together while closing and seams and stretching them out to fill the pan. I like to leave a 1 inch border between the dough and the edge of the pan, and we'll talk about why that extra gap is necessary later.

Once our crust has been formed, we're going to top it with my standard recipe for homemade sausage gravy. This is a simple milk and flour gravy, and this is how my dad used to make it. It's no frills, super easy, and perfectly delicious. So, we'll start by cooking some breakfast sausage in a pan. Then we'll remove the sausage once it's nice and brown, and we'll leave behind any extra grease it made in order to help flavor our gravy. From there, we'll whisk in some flour, and let that cook for a minute. Next, we whisk in some milk, salt, and a good bit of black pepper. And, that's pretty much it. Once the gravy has thickened a bit, we'll mix the sausage back in and remove it from the heat. The gravy will continue to thicken as it cools a bit.

After our gravy has had a few minutes to cool and thicken, we're going to spread it all over our biscuit crust just like we would with a pizza sauce. Leave a slight border around the edges so that we can still see the biscuit underneath. Then, top the gravy with a big ol' handful of mozzarella cheese and shredded sharp cheddar.

Once we have our cheese and gravy loaded up onto our crust, we're going to make 4 little wells towards the center of the pizza. This is where we're going to crack in our eggs. Here's the thing. Raw eggs are slippery little suckers. Plopping them in a little well on the pizza helps to contain them a little bit. But at the end of the day, if the egg whites slip and wander around and over the sides of the pizza, that's totally ok. That's why we left a little extra space between the biscuit crust and the pan edge earlier...to catch any egg that tried to escape. As long as the egg makes it somewhere on the top of the pizza, that's all that matters.

To the oven the pizza goes so the biscuit crust can become nice and golden and the eggs can become perfectly set. We're baking these just long enough so that the whites are no longer runny but so that yolks are still creamy and gooey on the inside.

It's a real *chef's kiss* moment, let me tell you.

To add a little fresh brightness at the end, we're going to garnish the pizza with some sliced green onion. And then, it's time to chow down!

This breakfast pizza is pure happiness. The crust is buttery and flaky, but it's substantial enough to hold all the heavy things we've piled on top. The sausage gravy is thick and creamy and a little spicy thanks to the extra black pepper we use to season the gravy. The eggs are rich and oozy creating almost like a second sauce on the pizza. And, we get ultimate cheesepull from the mozzarella while getting extra sharp flavor and color from the cheddar cheese.

This could very easily become my perfect breakfast.

Ok, everyone. I promise not to slack anymore on the breakfast content. It is the most important meal of the day, after all. So, be sure to stay tuned!

I hope you love this one as much as I do. Let's eat!