Breakfast Pizza

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Let’s settle this right now: pizza is the most perfect food. And you know what makes it even more perfect? Eating it for breakfast. This isn’t just cold leftover pizza (though, no judgment). This is a purpose-built, from-scratch masterpiece designed to be the star of your brunch table. Imagine a crispy, golden crust smeared with a quick, creamy sausage gravy, then covered with a blanket of sharp cheddar cheese, crispy bacon, and a few eggs cracked right on top that bake to sunny-side-up perfection. I made this for a family gathering once, and it was gone in under five minutes. There was silence, followed by happy, full-bellied groans. It’s that good. It’s the kind of dish that makes people think you’re a kitchen wizard, and I’m here to let you in on the secret.

🎯 QUICK FACTS TABLE

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes	20 minutes	40 minutes	4-6	Easier Than Pancakes

📝 INGREDIENTS SECTION

For the Crispy Base:

• 1 lb store-bought pizza dough (or your favorite homemade recipe), brought to room temp
• A little olive oil or cornmeal for the pan

For the Creamy Gravy Layer:

• ½ lb breakfast sausage (sage flavor is perfect here)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 ½ cups whole milk
• Salt and black pepper to taste
• A pinch of cayenne (optional, for a little kick!)

The Topping Bar:

• 1 ½ cups shredded sharp cheddar cheese
• 4-6 slices of bacon, cooked until crispy and crumbled
• 4-6 large eggs
• Sliced scallions or chives for garnish
• Hot sauce for serving (obviously)

👩‍🍳 HOW TO COOK!

1. The Pre-Game: Preheat your oven to 475°F (245°C). Press and stretch your pizza dough into a greased or parchment-lined half-sheet pan (approx 13×18 inches). It’s okay if it’s a little rustic! Par-bake the crust for 5-7 minutes until it’s just starting to set. This is the SECRET to a crispy bottom that won’t get soggy from the toppings.
2. The Sausage & The Gravy (The Flavor Bomb): While the crust bakes, cook the sausage in a skillet over medium-high heat, breaking it up with a spoon until it’s browned and cooked through. Scoop it out, leaving about 2 tablespoons of drippings in the pan. Add the butter to the drippings and let it melt. Sprinkle in the flour and cook, whisking, for 1 minute until it’s blonde and smells a bit nutty.
3. The Whisk & Thicken: Slowly pour in the milk while whisking constantly. Keep whisking until the sauce thickens and comes to a gentle bubble, about 3-5 minutes. It should coat the back of a spoon. Season with salt, pepper, and that pinch of cayenne. Stir the cooked sausage back into the gravy.
4. The Build: Take the par-baked crust out of the oven. Spread the sausage gravy evenly over the top, all the way to the edges. Sprinkle on most of the shredded cheese and all of the crumbled bacon.
5. The Eggs & The Final Bake: Now for the pièce de résistance: carefully crack the eggs directly onto the pizza, spacing them out evenly. Sprinkle the eggs with a little salt and pepper, and top with the remaining cheese. Bake for 8-12 minutes, or until the egg whites are set, the yolks are still runny, and the crust is deep golden brown.
6. The Grand Finale: Sprinkle the pizza with sliced scallions or chives. Let it cool for a minute or two before slicing. Serve immediately with hot sauce on the side. Watch it disappear.

📊 NUTRITION & TIPS

Pro-Tips Section: Little Tweaks, Big Results:

• [Time Saver] Use a 16-oz tube of refrigerated crescent roll dough as the crust! Press it into the pan and bake according to package directions before topping.
• [Essential Technique Tip] The #1 rule for a non-soggy breakfast pizza is the PAR-BAKE. Don’t skip it! Also, for perfectly cooked eggs, remember they keep cooking from residual heat after you pull the pizza out. Take it out when the yolks look a little jiggly and the whites are just set.

❓ READERS ASKED, WE ANSWERED

Q: Can I use scrambled eggs instead of whole eggs?
A: You absolutely can! If you’re nervous about getting the whole eggs perfectly baked, just scramble 4-5 eggs (you can add a splash of milk), cook them softly in a skillet, and then scatter the curds over the pizza right before the final bake. It’s foolproof and just as delicious