Duck Sausage Breakfast Pit-za Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil the sheet.

Brush each pita lightly on top with 1/2 tablespoon melted butter (reserve remaining butter for eggs). This helps the crust brown and crisp.

Sprinkle about 1/2 cup shredded mozzarella evenly on each pita as a base layer to help the sauce adhere.

Slice the duck sausage into 1/4-inch rounds (or halve if large). Heat 1 tablespoon olive oil in a skillet over medium heat.

Add sliced sausage and sear 3–4 minutes per side until browned and heated through. Remove to a plate and keep warm.

In the same skillet, add the thinly sliced onion. Cook over medium-low heat with a pinch of salt for 12–15 minutes, stirring occasionally, until deeply caramelized. If the pan dries, add 1–2 teaspoons water to deglaze.

When onions are almost done, push them to the side, add the spinach and a pinch of salt and pepper, and sauté just until wilted (1–2 minutes). Combine onions and spinach, taste and adjust seasoning. Remove from heat.

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes to form a blond roux — do not let it brown.

Gradually whisk in 1.5 cups whole milk and 1/2 cup broth, stirring constantly to avoid lumps. Bring to a gentle simmer until the sauce thickens, 3–5 minutes.

Stir in garlic powder, onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. If too thick, whisk in up to 2 tablespoons additional milk or broth to reach a pourable consistency.

Remove from heat and stir in chopped chives if using. Keep warm until assembly.

Place prepared pitas on the baking sheet. Spoon about 1/4–1/3 cup white gravy over each pita and spread evenly, leaving a 1/2-inch edge.

Distribute the caramelized onion and spinach mixture over the sauce on each pita, about 2–3 tablespoons per pita.

Arrange browned duck sausage slices on top, using about 3 ounces sausage per pita (roughly one-third of the 12 oz).

Sprinkle the remaining shredded mozzarella evenly over each pita (about 1/2 cup per pita).

Bake in the preheated oven for 8–10 minutes, until the cheese is melted and the pita edges are golden and crisp.

While the pitas bake, heat a nonstick skillet over medium heat and add the remaining 1/2 tablespoon butter. Crack eggs into the pan and fry sunny-side up or over-easy to preference. Cook until whites are set but yolks remain runny, about 2–3 minutes for sunny-side up or 3–4 minutes turning once for over-easy. Season eggs with a pinch of salt and pepper.

Remove pitas from the oven. Carefully top each pita with one fried egg. If desired, sprinkle extra black pepper and chopped chives over the finished pit-zas.

Cut each pita into 4 wedges and serve immediately while hot.