I turned room temperature pizza dough into a breakfast centerpiece by layering crumbled bulk breakfast sausage, a gravy made with butter, flour and heated whole milk, sharp cheddar and eggs. This Weekend Recipe combines pantry staples into an unexpected morning pie that begs a closer look for family brunches.

Jump to Recipe

I never thought sausage gravy on pizza would work, but after rolling out 1 lb pizza dough and spooning a gravy made from 8 oz bulk breakfast sausage, 3 tablespoons unsalted butter, 1/4 cup all purpose flour and warmed whole milk onto it, I was hooked. I top the rest of the sausage with 1 1/2 to 2 cups shredded sharp cheddar cheese and sometimes crack 4 large eggs right on top before it goes in the oven.

It feels like those mashups you see under Popular Breakfast Foods or Crescent Roll Breakfast Pizza With Gravy, and makes a great Weekend Recipe the whole family digs.

Why I Like this Recipe

– I like how rich and comforting it tastes, it warms me up right away
– I love the mix of textures, crispy edges and a soft, saucy center, its perfect
– It’s super easy to share with friends so I dont have to cook a bunch of stuff
– Leftovers get even better the next day, I heat some up and it feels like a new meal

Ingredients

Print Recipe (No Advertisments)

Pizza dough: Mostly carbs for energy, some protein, not much fiber.
Easy base.
Breakfast sausage: High protein and fat, savory and salty, adds big flavor and richness.
Butter: Adds silkiness and fat, helps thicken gravy, mostly saturated fat though.
Flour: Gives body to gravy, mostly carbs, no gluten free option here.
Whole milk: Protein and calcium, makes gravy creamy, adds a little natural sweetness.
Sharp cheddar: Melts great, gives tang and umami, adds protein and lots of flavor.
Eggs: Protein rich, can be scrambled or baked, make pizza feel like breakfast.
Chives or parsley: Bright herb notes, little nutrition boost, finishes the pizza beautifully.

Ingredient Quantities

1 lb pizza dough (store bought or homemade), room temp

1 lb bulk breakfast sausage (mild or spicy), divided — about 8 oz for gravy and 8 oz for topping

3 tablespoons unsalted butter

1/4 cup all purpose flour

2 1/2 to 3 cups whole milk, warmed

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus extra for finishing

1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper flakes, optional

1 teaspoon dried sage or poultry seasoning, optional

1 1/2 to 2 cups shredded sharp cheddar cheese (or cheddar/mozzarella blend)

4 large eggs (lightly beaten for scrambled topping or left whole to bake)

1 tablespoon olive oil for brushing crust

1 teaspoon cornmeal or extra flour for the peel or pan, optional

2 tablespoons chopped fresh chives or parsley for garnish, optional

1/4 cup grated Parmesan cheese, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 475 F and put a pizza stone or inverted baking sheet in to get hot, warm the milk in a small saucepan or microwave so it wont seize, let the pizza dough sit at room temp while you work.

2. Cook about 8 ounces of the sausage in a large skillet over medium high heat, break it up until nicely browned and crisp, scoop the cooked sausage out with a slotted spoon and set aside for topping but leave a couple tablespoons of the rendered fat in the pan.

3. Make the gravy in that same skillet: reduce heat to medium, add 3 tablespoons unsalted butter to the fat, sprinkle in 1/4 cup all purpose flour and whisk 1 to 2 minutes until it smells toasty, slowly whisk in 2 1/2 to 3 cups warmed whole milk until smooth and thickened, simmer gently 2 to 3 minutes then season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and if you like heat add 1/4 teaspoon cayenne or red pepper flakes and 1 teaspoon dried sage or poultry seasoning; taste and adjust.

4. Brown the remaining 8 ounces of sausage in another pan if you want extra texture, or reheat some of the reserved browned sausage, then drain on paper towels; set aside for final topping.

5. Dust a pizza peel or inverted baking sheet with 1 teaspoon cornmeal or extra flour, stretch the 1 pound pizza dough to your shape, brush the outer rim lightly with 1 tablespoon olive oil to help it brown and keep moisture out, transfer to the peel or pan.

6. Parbake the crust on the hot stone or sheet for about 5 to 7 minutes until it just sets and starts to color, this keeps it from getting soggy under the gravy.

7. Spread a generous layer of the sausage gravy over the parbaked crust, sprinkle 1 1/2 to 2 cups shredded sharp cheddar cheese or cheddar mozzarella blend evenly, then scatter the crumbled browned sausage over the cheese.

8. Add the eggs: either lightly scramble the 4 large eggs in a bowl and dollop or spread them over the pizza for an even cook, or make 4 small wells and crack whole eggs into them if you want runny yolks. Lower the oven to 425 F and bake until the cheese is melted and eggs are set to your liking, usually 8 to 12 minutes for whole eggs or 6 to 8 minutes for scrambled.

9. Remove pizza, grate 1/4 cup Parmesan over the top if using, finish with 2 tablespoons chopped fresh chives or parsley and extra freshly ground black pepper, let rest 3 to 5 minutes so the gravy firms up, slice and serve.

Equipment Needed

1. Pizza stone or inverted baking sheet, preheated so crust parbakes properly
2. Pizza peel or another inverted baking sheet dusted with cornmeal or flour, to transfer the dough
3. Large skillet for browning sausage and making the gravy
4. Second skillet or frying pan (optional) for extra browned sausage or reheating reserved bits
5. Small saucepan or microwave-safe bowl to gently warm the milk
6. Whisk for the roux and gravy, plus a wooden spoon or spatula for breaking up sausage
7. Slotted spoon and paper towels to drain and reserve cooked sausage
8. Measuring cups and spoons, plus a box grater for the Parmesan and shredding cheese if needed
9. Oven mitts and a cutting board with a sharp pizza or chef knife for slicing and serving

FAQ

Can I make the sausage gravy ahead of time? A: Yes, absolutely. Make it up to 3 to 4 days ahead and keep it in the fridge, reheat gently on the stove over medium low heat and add a splash of warm milk if it gets too thick, it actually tastes better after a day. You can freeze it for about 2 to 3 months, thaw overnight in the fridge before reheating.

How do I keep the crust from getting soggy from the gravy? A: Par bake the dough for 6 to 8 minutes at 475 to 500 F until it just sets, brush the edges with olive oil, then layer some cheese before spooning the gravy on — the cheese helps make a barrier. Also dont overload with gravy and use a hot oven on a pizza stone or steel if you have one.

Can I use different sausage or milk substitutes? A: Yes — swap mild for spicy or use turkey sausage but expect less fat and different flavor. Whole milk gives the creamiest gravy, half and half makes it richer, low fat milk will make a thinner sauce. Non dairy milks arent ideal because they can separate or be too thin.

Should I add scrambled eggs or bake whole eggs on the pizza? A: Both work. Scrambled eggs are easy, fold them in near the end so they stay soft. For whole eggs make little wells in the toppings and crack eggs on top, bake 6 to 10 minutes depending on how set you like the yolks, watch closely so whites are done but yolks arent rock hard.

My gravy is too thin or too thick, how do I fix it? A: To thicken, simmer a bit longer so it reduces, or whisk a small slurry of flour and warm milk and add a little at a time. To thin, stir in warmed milk 1 tablespoon at a time until you get the right pour consistency.

Can I assemble and freeze this pizza? A: You can freeze cooked slices for 1 to 2 months and reheat in the oven. I dont recommend freezing a fully assembled uncooked pizza with gravy because the wet topping makes the crust soggy when baked from frozen. Better: freeze the dough or the gravy separately, then assemble fresh.

Sausage Gravy Breakfast Pizza Recipe You’ll Love Substitutions and Variations

Sausage swap: use 1 lb ground pork tossed with 1 tsp dried sage, 1/2 tsp salt and a pinch of red pepper flakes. Cooks and flavors almost the same as breakfast sausage, and you can control the salt and heat.
Milk swap for gravy: replace up to 1 cup of the whole milk with 1/2 cup heavy cream or use 2 cups half and half plus 1 cup whole milk for a richer, silkier gravy. If you use low fat milk add 1 tablespoon butter so it wont be thin.
Cheese swap: use 1 1/2 to 2 cups shredded mozzarella or Monterey Jack instead of all sharp cheddar for a milder, stretchier melt. Or do a 50 50 blend of cheddar and mozzarella for flavor and gooeyness.
Egg swap: scramble the 4 eggs and fold into the gravy or omit them and add an extra 1/2 cup cheese plus 4 oz extra cooked sausage on top. For a vegan option crumble 1 cup firm tofu and season with turmeric and a pinch of kala namak for eggy flavor.

Pro Tips

1) Make the gravy a bit thicker than you think you need. If it’s too runny it will soak the crust, so simmer it down more or toss in a tiny cornstarch slurry to firm it up. Let it cool a little before you spread it, that helps it stay put.

2) For perfect eggs decide ahead if you want custardy yolks or evenly cooked scrambled. If you want runny yolks, make small wells and watch the oven closely. If you want scrambled, cook them gently first so they dont weep on the pizza and make the topping watery.

3) Texture matters, so add something crunchy at the end. Crispy bits like extra-fried sausage, toasted breadcrumbs or crumbled bacon make every bite better and stops the pie from feeling one-note. Sprinkle fresh herbs or a little acid right before serving to brighten all that richness.

4) Make ahead hacks: the gravy and extra sausage keep great in the fridge for a few days, and reheat slowly over low heat with a splash of milk. If youre saving leftovers, reheat in a hot oven or skillet so the crust crisps back up, microwaving will just make it soggy.