Biscuits and Sausage Gravy Breakfast Pizza

Okay, let’s be honest, breakfast pizza is already a winner, but have you ever thought about taking it to the next level? Well, I did, and the result is nothing short of breakfast perfection! My family are huge fans of both biscuits and gravy and, of course, pizza. One weekend, craving something different for brunch, the idea struck me: why not combine these two beloved dishes? The Biscuits and Sausage Gravy Breakfast Pizza was born, and let me tell you, it was an instant hit. The flaky, buttery biscuit crust, smothered in creamy, savory sausage gravy, topped with cheese and eggs – it’s a symphony of textures and flavors that just screams comfort and indulgence. Even my picky eater, who usually shies away from anything “different,” devoured a slice and asked for seconds! This recipe is not just delicious; it’s fun to make, surprisingly easy, and guaranteed to impress at your next brunch gathering or become a weekend family favorite. Prepare to experience breakfast in a whole new, utterly irresistible way!

Ingredients: The Building Blocks of Breakfast Bliss

This recipe is broken down into three main components: the biscuit crust, the sausage gravy, and the pizza toppings. Each element is crucial to the final deliciousness, so let’s dive into what you’ll need:

For the Biscuit Crust:

• All-Purpose Flour: (3 cups) – The foundation of our flaky biscuit crust. Unbleached or bleached flour works equally well.
• Baking Powder: (1 tablespoon) – The leavening agent that gives our biscuits their rise and light texture. Make sure it’s fresh for the best results.
• Baking Soda: (½ teaspoon) – Works in tandem with baking powder to create a tender crumb and helps with browning.
• Salt: (1 teaspoon) – Enhances the flavor of all the ingredients and balances the richness of the biscuits.
• Cold Unsalted Butter: (¾ cup, 1 ½ sticks) – The key to flaky biscuits! Cold butter creates pockets of steam during baking, resulting in layers. Cut into small cubes.
• Cold Buttermilk: (1 cup, plus more if needed) – Adds moisture and tang to the biscuits, contributing to their tenderness and flavor. If you don’t have buttermilk, you can make a substitute (see tips later!).

For the Sausage Gravy:

• Breakfast Sausage: (1 pound) – The star of the gravy! Use your favorite breakfast sausage – mild, hot, or maple all work wonderfully. Bulk sausage is preferred, but you can remove casings from sausage links.
• All-Purpose Flour: (¼ cup) – Used as a thickening agent to create the creamy gravy.
• Milk: (3 cups) – The liquid base of the gravy. Whole milk or 2% milk will provide the richest flavor.
• Heavy Cream: (½ cup) – Adds extra richness and creaminess to the gravy. Optional but highly recommended!
• Salt: (½ teaspoon, or to taste) – Seasons the gravy. Sausage is often salty, so taste and adjust accordingly.
• Black Pepper: (½ teaspoon, or to taste) – Essential for classic sausage gravy flavor. Freshly ground black pepper is best.
• Red Pepper Flakes: (¼ teaspoon, optional) – Adds a touch of heat to the gravy if desired.

For the Pizza Toppings:

• Shredded Cheese: (2 cups) – A blend of cheeses is fantastic! Cheddar, mozzarella, Monterey Jack, or a breakfast blend all work well. Use pre-shredded or shred your own.
• Eggs: (6-8 large) – Provide protein and that classic breakfast pizza element. You can scramble them, cook sunny-side up, or crack them directly onto the pizza (see instructions for different methods).
• Optional Toppings: (As desired) – Get creative! Consider sliced green onions, diced tomatoes, cooked bacon or ham crumbles, sautéed peppers and onions, or a sprinkle of fresh herbs like chives or parsley.

Instructions: Crafting Your Culinary Masterpiece

This recipe might seem like it has a few steps, but it’s actually quite straightforward. We’ll tackle it in stages to make it manageable and fun!

Step 1: Prepare the Biscuit Crust

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Lightly grease a large baking sheet or pizza pan. You can also line it with parchment paper for easier cleanup, though greasing is usually sufficient for biscuits.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures the leavening agents and salt are evenly distributed throughout the flour.
3. Cut in Cold Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingers (working quickly), or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold – this is crucial for flaky biscuits.
4. Add Buttermilk: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Using a fork, gently stir until just combined. Do not overmix! The dough will be shaggy and slightly sticky, and that’s perfectly okay.
5. Turn Out Dough & Knead Briefly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough 5-7 times, just until it comes together into a cohesive ball. Over-kneading will result in tough biscuits.
6. Shape the Pizza Crust: Press or gently roll the biscuit dough into a large circle or oval, about 12-14 inches in diameter, and about ½ inch thick. Transfer the dough to the prepared baking sheet. You can crimp the edges slightly to create a rustic pizza crust look if desired.

Step 2: Make the Sausage Gravy

1. Brown the Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook, breaking it up with a spoon, until it is fully browned and cooked through. Drain off any excess grease from the skillet. Leaving a tablespoon or two of grease in the pan will help flavor the gravy, but too much will make it greasy.
2. Add Flour & Cook Roux: Sprinkle the all-purpose flour over the cooked sausage in the skillet. Cook, stirring constantly, for about 1-2 minutes. This creates a roux, which will thicken the gravy. Cooking the flour slightly removes the raw flour taste.
3. Gradually Whisk in Milk & Cream: Gradually whisk in the milk and heavy cream (if using) to the skillet, starting with a little bit at a time to prevent lumps from forming. Whisk continuously until the mixture is smooth and combined.
4. Simmer & Thicken Gravy: Bring the gravy to a gentle simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally, for about 5-7 minutes, or until the gravy has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season Gravy: Season the sausage gravy with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Remember that the sausage itself is often seasoned, so start with less salt and add more to taste. Keep the gravy warm while you prepare the pizza.

Step 3: Assemble and Bake the Breakfast Pizza

1. Par-Bake the Biscuit Crust: Place the biscuit crust in the preheated oven and bake for 8-10 minutes, or until it is just set and lightly golden brown around the edges. Par-baking helps the crust cook through properly and prevents it from becoming soggy under the toppings.
2. Spread Sausage Gravy: Remove the par-baked biscuit crust from the oven. Generously spread the warm sausage gravy evenly over the crust, leaving a small border for the edge.
3. Sprinkle Cheese: Sprinkle the shredded cheese evenly over the sausage gravy. Make sure to cover the gravy completely with cheese for a delicious, melty topping.
4. Add Eggs (Choose Your Method):
   • Scrambled Eggs: Scramble the eggs lightly in a separate bowl with a pinch of salt and pepper. Pour the scrambled eggs over the cheese-covered pizza.
   • Sunny-Side Up Eggs: Carefully crack the eggs one at a time directly onto the cheese-covered pizza, spacing them evenly.
   • Baked Eggs (Slightly Set Yolk): Crack the eggs into a bowl, and gently whisk them just until the yolks and whites are barely combined. Pour this mixture over the cheese. This method will give you a slightly set yolk, similar to a frittata.
5. Add Optional Toppings: If using any additional toppings like bacon, green onions, or tomatoes, sprinkle them over the cheese and eggs.
6. Bake to Perfection: Return the breakfast pizza to the oven and bake for another 10-15 minutes, or until the biscuit crust is golden brown, the cheese is melted and bubbly, and the eggs are cooked to your desired doneness. If you added raw eggs, bake until the whites are set and the yolks are still slightly runny (for sunny-side up) or fully cooked (for scrambled or baked eggs).
7. Let Rest & Serve: Remove the breakfast pizza from the oven and let it rest for a few minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to slice.

Nutrition Facts: A Delicious Indulgence (Per Serving)

Please note that these are approximate values and can vary depending on specific ingredients and portion sizes. These are based on a recipe divided into 8 servings.

• Serving Size: 1 slice (approx. ⅛ of the pizza)
• Calories: Approximately 450-550 kcal
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 800-1000mg
• Protein: 20-25g

This breakfast pizza is a hearty and satisfying meal. Enjoy it in moderation as part of a balanced diet.

Preparation Time: From Kitchen to Table in a Snap

• Prep Time: 30-40 minutes (includes making biscuit dough, sausage gravy, and prepping toppings)
• Cook Time: 20-25 minutes (for par-baking crust and baking the finished pizza)
• Total Time: Approximately 50-65 minutes

While it might seem like an hour is a long time for breakfast, remember that a good portion of this is active cooking time which can be broken down and done in stages. You can even make the biscuit dough and sausage gravy ahead of time (see tips below!) to speed things up on the morning you want to bake and serve.

How to Serve: Elevating Your Breakfast Pizza Experience

This Biscuits and Sausage Gravy Breakfast Pizza is delicious on its own, but here are some ideas to make it an even more special meal:

• Classic Brunch Style:
  • Serve with a side of fresh fruit salad for a lighter contrast to the richness of the pizza.
  • Offer a variety of beverages like orange juice, coffee, tea, or mimosas for a celebratory brunch.
  • Set out condiments like hot sauce, extra black pepper, or fresh herbs for guests to customize their slices.
• Weeknight Dinner (Breakfast for Dinner – Brinner!):
  • Pair with a simple green salad dressed with a light vinaigrette to balance the richness.
  • Serve alongside roasted vegetables like asparagus, broccoli, or bell peppers for added nutrients.
  • A glass of milk or iced tea is a perfect accompaniment for a casual dinner.
• Game Day or Casual Gathering:
  • Cut the pizza into smaller squares or triangles for easy finger food.
  • Serve with other appetizer-style dishes like chicken wings, potato skins, or veggie sticks with dip.
  • Offer a selection of beers or sodas for a relaxed and fun atmosphere.
• Make it a Breakfast Pizza Bar:
  • Set out the par-baked biscuit crust, sausage gravy, cheese, and a variety of toppings in separate bowls.
  • Let everyone customize their own section of the pizza with their favorite toppings before baking.
  • This is a fun and interactive way to involve everyone, especially kids!

Additional Tips: Secrets to Breakfast Pizza Success

1. Cold Butter is Key for Flaky Biscuits: Seriously, don’t skip this! Cold butter creates steam pockets as it melts in the oven, resulting in those beautiful flaky layers we all crave in a biscuit. You can even grate frozen butter for easier incorporation.
2. Don’t Overmix the Biscuit Dough: Overmixing develops gluten, which will make your biscuits tough. Mix just until the dough comes together, it’s okay if it’s a little shaggy. Gentle handling is the name of the game.
3. Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to slightly curdle before using.
4. Make-Ahead Gravy: The sausage gravy can be made a day ahead of time. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of milk if it becomes too thick.
5. Par-Bake for a Crispy Crust: Par-baking the biscuit crust before adding the toppings is crucial to prevent a soggy bottom. It ensures the crust cooks through and stays slightly crispy under the moisture of the gravy and toppings.
6. Customize Your Toppings: Feel free to get creative with your toppings! Add cooked bacon or ham, sautéed onions and peppers, mushrooms, spinach, or even a drizzle of hot sauce or maple syrup after baking for extra flavor dimensions.
7. Cheese Choice Matters: Use a good quality cheese that melts well. A blend of cheddar and mozzarella is classic, but Monterey Jack, provolone, or even a smoked Gouda can add delicious flavor.
8. Egg Doneness Control: Adjust baking time based on your preferred egg doneness. For runny yolks, bake for a shorter time. For fully cooked eggs, bake a bit longer. Keep a close eye on the pizza in the last few minutes of baking.

FAQ: Your Burning Breakfast Pizza Questions Answered

Q1: Can I use pre-made biscuit dough to save time?

A: Yes, you can! While homemade biscuits are always a treat, using refrigerated biscuit dough can definitely save you time. Simply press the biscuit dough into a pizza shape on your baking sheet and follow the recipe instructions from step 2 onwards. Keep in mind that pre-made biscuits may not be as flaky as homemade.

Q2: Can I make this breakfast pizza vegetarian?

A: Absolutely! To make a vegetarian version, substitute the breakfast sausage with vegetarian sausage crumbles or patties. You can find many delicious plant-based sausage options in most grocery stores. Ensure the vegetarian sausage is browned and cooked through before proceeding with the gravy recipe.

Q3: Can I freeze leftover breakfast pizza?

A: While it’s best enjoyed fresh, you can freeze leftover breakfast pizza. Let it cool completely, then wrap slices individually in plastic wrap and then in foil. Freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) until heated through, about 15-20 minutes. The texture of the crust and eggs may change slightly after freezing and reheating.

Q4: What if my sausage gravy is too thick?

A: If your sausage gravy becomes too thick, simply whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency.

Q5: What if my sausage gravy is too thin?

A: If your sausage gravy is too thin, you can simmer it for a few more minutes over low heat to allow it to thicken. Alternatively, you can make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold milk, and then whisk this slurry into the gravy. Simmer and stir until thickened.

Q6: Can I use different types of cheese?

A: Definitely! Feel free to experiment with different cheeses. Pepper jack for a spicy kick, provolone for a milder flavor, or a smoked cheese for a smoky depth. A combination of cheeses is always a good option.

Q7: Can I add vegetables to the sausage gravy itself?

A: Yes, you can incorporate vegetables into the sausage gravy. Diced onions, bell peppers, or mushrooms can be sautéed along with the sausage before adding the flour to make the roux. This will add extra flavor and nutrients to your gravy.

Q8: Is this breakfast pizza kid-friendly?

A: Absolutely! Kids generally love pizza and breakfast foods, so this combination is usually a winner. You can adjust the level of spice by using mild sausage and omitting the red pepper flakes. Letting kids help with assembling the pizza is also a fun way to get them involved in the cooking process!

This Biscuits and Sausage Gravy Breakfast Pizza is more than just a recipe; it’s an experience. It’s a celebration of comforting flavors, a fun twist on classic dishes, and a guaranteed crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a breakfast masterpiece that will have everyone asking for more! Enjoy!

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