Description
Hearty breakfast pizza showcasing biscuits and sausage gravy combines comfort classics in one delightful dish. Savory layers of flaky crust, creamy gravy, and sausage promise a satisfying morning meal for hungry diners.
Ingredients
Scale
- ½ lb breakfast sausage
- 4 large eggs
- 1 can (16.3 oz) refrigerated biscuit dough (Pillsbury Grands)
- 1 cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- 2 tbsps butter
- 1 ½ cups whole milk
- 2 tbsps milk (for scrambling eggs)
- 2 tbsps all-purpose flour
- ½ tsp black pepper
- ¼ tsp salt
- 2 tbsps chopped fresh parsley
Instructions
- Oven Preparation: Position rack in center of oven and preheat to 375F (190C). Coat pizza pan or cast-iron skillet with cooking spray.
- Crust Formation: Gently stretch biscuit dough pieces across pan, overlapping slightly to create seamless base. Press edges together to eliminate gaps, ensuring complete coverage.
- Initial Baking: Par-bake biscuit crust for 10-12 minutes until pale golden, maintaining slightly underdone texture. Remove and reserve.
- Sausage and Gravy Development: Brown breakfast sausage in skillet over medium heat, crumbling into fine pieces. Transfer meat to plate, reserving drippings. Melt butter in same pan, whisk in flour to create smooth roux. Cook briefly to eliminate raw flour taste.
- Gravy Transformation: Gradually stream milk into roux, whisking continuously to prevent lumps. Simmer until gravy thickens substantially. Reintroduce cooked sausage, season generously with black pepper and salt. Allow flavors to meld for 2-3 minutes.
- Egg Preparation: Whisk eggs with milk, scramble in nonstick skillet until just set but maintaining soft, moist consistency.
- Pizza Assembly: Spread sausage gravy evenly across par-baked crust. Layer scrambled eggs over gravy, then distribute shredded cheddar and mozzarella cheeses across surface.
- Final Baking: Return pizza to oven, bake 8-10 minutes until cheese melts completely, turning golden and bubbly. Optional: Sprinkle chopped fresh parsley for vibrant garnish.
- Serving: Slice into wedges and serve immediately while piping hot.
Notes
- Optimize Biscuit Stretching: Gently stretch biscuit dough at room temperature to prevent tearing and ensure even coverage across the pizza base.
- Control Moisture in Gravy: Whisk milk slowly and steadily to prevent lumps, maintaining a thick yet pourable gravy consistency that won’t make the crust soggy.
- Manage Egg Texture: Scramble eggs just until barely set, removing from heat when still slightly wet to prevent overcooking during final pizza baking phase.
- Customize for Dietary Needs: Substitute pork sausage with turkey or plant-based sausage, use gluten-free biscuit mix, and swap dairy milk with almond or oat milk for alternative dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 365
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 200 mg