Breakfast Pizza Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat; otherwise use a rimmed baking sheet. Lightly flour a clean work surface with 1–2 tbs flour. Stretch or roll the pizza dough into a roughly 12-inch round (or rectangle to fit your pan), about 1/4-inch thick. Transfer to a piece of parchment paper for easy handling.

Brush the dough lightly with 1 tsp olive oil to help brown the crust and keep the gravy from making it soggy.

Cook sausage

In a medium skillet over medium heat, crumble and cook 8 oz breakfast sausage until fully browned and cooked through, about 6–8 minutes. Remove excess rendered fat, leaving about 1 tbs fat in the pan. If your sausage is very lean, add 1 tbs butter.

Make roux

Reduce heat to medium-low. Sprinkle 2 tbs flour over the fat and sausage and cook, stirring, for 1–2 minutes until the raw flour smell cooks off and the mixture is bubbling lightly.

Finish gravy

Gradually whisk in 1 cup whole milk until smooth. Increase heat to medium and simmer, stirring frequently, until the gravy thickens to a creamy pourable consistency, about 3–5 minutes. Season with 1 tsp freshly ground black pepper and 1/4 tsp salt (adjust to taste). Remove from heat and set aside. The gravy should be thick but spreadable — if too thick, whisk in up to 2 tbs additional milk.

Cook bacon

While the gravy cooks, place 6 slices thick-cut bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Alternatively, bake bacon at 400°F (200°C) on a foil-lined sheet for 15–20 minutes. Transfer cooked bacon to paper towels to drain and cool slightly, then chop or break into bite-sized pieces.

Scramble eggs

In a bowl, whisk together 6 large eggs, 2 tbs milk, 1/4 tsp salt, and 1/4 tsp pepper until combined but not frothy. Heat 1 tbs butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook slowly, stirring gently with a spatula, until soft curds form and eggs are just set but still moist, about 4–6 minutes. Remove from heat — eggs will finish setting while assembling the pizza. Taste and adjust seasoning if needed.

Slide the parchment with stretched dough onto a pizza peel or inverted rimmed baking sheet. If using a baking sheet directly, keep dough on the sheet.

Evenly spread the sausage gravy over the dough, leaving a 1/2-inch border for the crust. You want a fairly thin, even layer — too much gravy will make the crust soggy.

Sprinkle half of the shredded cheddar (about 3/4 cup) and the mozzarella (if using) evenly over the gravy.

Scatter the chopped crisp bacon pieces evenly over the cheese layer.

Top with the scrambled eggs, distributing them in clumps so each slice gets some egg.

Finish with the remaining 3/4 cup cheddar shredded cheese sprinkled on top to help everything meld and brown in the oven.

Bake

Use the parchment to transfer the assembled pizza to the preheated pizza stone or place the baking sheet in the 475°F (245°C) oven. Bake until crust is golden and cheese is bubbling and starting to brown, 10–14 minutes (watch closely after 8 minutes).

Rest and garnish

Remove pizza from oven and let rest 3–5 minutes. Sprinkle chopped fresh chives or green onions and, if desired, 1/2 tsp crushed red pepper flakes. Slice into 6–8 pieces and serve warm.