Breakfast Pizza Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly oil a sheet pan or pizza peel. Stretch or roll the pizza dough to a 12-inch round (or desired size) about 1/4-inch thick. Brush the surface with 1 tablespoon olive oil mixed with the minced garlic and 1/4 tsp of the salt.

Sauté mushrooms and spinach: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch (about 1/8 tsp) of salt; cook 4–5 minutes until browned and any liquid evaporates. Add spinach and remaining 1/4 tsp salt and 1/4 tsp black pepper. Cook just until wilted, about 1–2 minutes. Remove from heat and set aside to cool slightly. If using cherry tomatoes, halve them; if roma, dice them now.

Grate or shred white cheddar and set aside.

Make soft scrambled eggs: In a bowl whisk 6 eggs with 3 tablespoons whole milk, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until just combined. Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low. Pour eggs in and cook slowly, stirring frequently with a spatula, removing from heat intermittently to keep eggs creamy. Cook until mostly set but still slightly runny (they will finish cooking on the pizza). Remove from heat.

If your chosen meat is not already cooked: cook bacon until crisp (about 8–10 minutes in a skillet or in the oven at 400°F/200°C for 12–15 minutes), then chop. For sausage links, cook through in a skillet over medium heat about 8–10 minutes, then slice. If using pre-cooked, simply chop or slice and warm briefly in a pan.

Make the peppered gravy: In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes until bubbly but not browned. Gradually whisk in 1 cup whole milk and 2 tablespoons stock (if using) until smooth. Bring to a gentle simmer, whisking constantly, until thickened (2–3 minutes). Stir in 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

Assemble the pizza: Transfer stretched dough to the preheated stone or sheet. Sprinkle shredded white cheddar evenly over the dough, leaving a 1/2-inch border. Distribute sautéed mushrooms and spinach across the cheese. Spoon the soft scrambled eggs on top in dollops, spreading gently — don’t try to make them flat; small mounds work best. Scatter halved/diced tomatoes and your chosen cooked meat evenly over the pizza. Season lightly with a pinch of salt and a few grinds of black pepper.

Bake: Slide the pizza onto the hot stone or place the sheet pan in the oven. Bake 10–12 minutes, rotating once halfway through, until crust is golden and cheese is melted and bubbly. If crust browns too quickly, reduce temperature to 450°F (232°C) and continue until done.

Finish with sauces and garnish: Remove pizza from oven and let rest 2 minutes. Spoon or drizzle the warm peppered gravy over the pizza in a light zigzag (about 2–3 tablespoons total). Thin the pesto with 1 teaspoon olive oil if desired and drizzle the pesto over the pizza in a contrasting pattern (about 2 tablespoons pesto). Sprinkle optional fresh basil leaves and red pepper flakes if using.

Slice and serve: Cut into 6–8 slices and serve immediately. Provide extra gravy or pesto at the table if desired.