Breakfast Pizza recipe

There are some foods that just sound like a good time, and “Breakfast Pizza” is at the very top of that list. For years, our weekend breakfast routine was a predictable rotation of pancakes, waffles, and eggs. While delicious, it lacked a certain… excitement. That all changed the Saturday morning I decided to combine two of our family’s greatest loves: a hearty, savory breakfast and a perfectly crisp pizza. The result was nothing short of a culinary revelation. I still remember pulling that first breakfast pizza from the oven. The crust was golden, the cheese was a bubbling, molten blanket over savory sausage and bacon, and nestled in the center were perfectly cooked eggs with glorious, jammy yolks. My kids, who are usually the toughest critics, were silent for the first few minutes, which is the highest compliment a parent chef can receive. Since then, this Breakfast Pizza recipe has become our undisputed champion of weekend mornings. It’s fun to make, endlessly customizable, and delivers a “wow” factor that never gets old. It transforms a simple meal into a shared, joyful experience, proving that yes, you absolutely can, and should, have pizza for breakfast.

The Ultimate Breakfast Pizza: A Complete Guide

This comprehensive guide will walk you through creating a show-stopping breakfast pizza from scratch. With a rich country gravy base, savory meats, melted cheese, and perfectly cooked eggs, this recipe is destined to become a new family favorite.

Ingredients You’ll Need

The magic of this recipe lies in the symphony of classic breakfast flavors coming together. Using quality ingredients will elevate the final product from good to unforgettable.

For the Pizza Dough:

• Pizza Dough: 1 pound (16 ounces), store-bought or your favorite homemade recipe. A standard pizza dough works well, but for a flakier texture, you can use a refrigerated biscuit or crescent roll dough pressed into a pizza shape.
• All-Purpose Flour: For dusting the work surface.
• Olive Oil: 1 tablespoon, for brushing the crust.

For the Country Gravy “Sauce”:

• Breakfast Sausage: 2 tablespoons of pan drippings (reserved after cooking the sausage for the topping). Alternatively, use 2 tablespoons of unsalted butter or bacon grease.
• All-Purpose Flour: 2 tablespoons. This creates the roux that thickens the gravy.
• Whole Milk: 1 ½ cups, warmed slightly. Warm milk incorporates more smoothly and prevents lumps.
• Black Pepper: ½ teaspoon, freshly ground. A generous amount of black pepper is characteristic of a good country gravy.
• Salt: ¼ teaspoon, or to taste. Adjust based on the saltiness of your sausage.

For the Toppings:

• Breakfast Sausage: ½ pound, browned and crumbled. Choose a good quality pork sausage with a flavor profile you enjoy (e.g., mild, sage, or hot).
• Bacon: 4-6 slices, cooked until crisp and then crumbled or chopped.
• Shredded Cheese: 2 cups. A sharp cheddar or a Colby Jack blend works beautifully. You can also use a mix of cheddar and low-moisture mozzarella.
• Large Eggs: 4. These will be cracked directly onto the pizza.
• Green Onions or Chives: 2 tablespoons, freshly chopped, for garnish.
• Red Pepper Flakes: Optional, for a little kick.

Step-by-Step Instructions for the Perfect Breakfast Pizza

Follow these detailed steps to ensure a crisp crust, a creamy sauce, perfectly cooked eggs, and a beautifully melted cheese topping every single time. We’ll break it down into preparing the components and then assembling and baking the final masterpiece.

Part 1: Preparing the Toppings and Sauce

Mise en place, or getting all your ingredients prepped and ready, is the key to a smooth and enjoyable cooking process.

Step 1: Prepare the Workstation and Cook the Meats
First, position a rack in the center of your oven and preheat it to 425°F (220°C). If you are using a pizza stone, place it in the oven now to preheat with it.

In a large skillet over medium-high heat, cook the ½ pound of breakfast sausage, breaking it apart with a spoon until it is fully browned and crumbled. Use a slotted spoon to remove the sausage from the skillet and set it aside on a paper towel-lined plate. Crucially, leave about 2 tablespoons of the rendered fat in the skillet. This fat is packed with flavor and will be the base for your gravy.

In the same skillet (or a separate one), cook the bacon slices until they reach your desired level of crispiness. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble or chop it once it has cooled slightly.

Step 2: Make the Country Gravy Sauce
Return the skillet with the reserved 2 tablespoons of sausage drippings to the stove over medium heat. (If you don’t have enough drippings, add butter to make up the difference). Sprinkle the 2 tablespoons of all-purpose flour over the fat. Whisk constantly for about 1-2 minutes until a smooth paste, or roux, forms. Cooking the flour taste out is an important step.

Slowly begin to pour in the warmed whole milk, whisking continuously as you add it to prevent any lumps from forming. Continue to cook, whisking frequently, until the gravy comes to a gentle simmer and has thickened enough to coat the back of a spoon. This should take about 5-7 minutes. Once thickened, remove it from the heat and stir in the ½ teaspoon of black pepper and the ¼ teaspoon of salt. Taste and adjust seasoning if needed.

Part 2: Assembling and Baking Your Pizza

Now for the fun part: building your breakfast pizza.

Step 3: Prepare the Crust
Lightly flour a clean work surface. Roll or stretch your 1-pound ball of pizza dough into a circle or rectangle, approximately 12-14 inches in diameter, depending on your preference for crust thickness. Transfer the shaped dough to a parchment-lined baking sheet, a pizza peel if using a stone, or a lightly oiled 12-inch pizza pan. Use your fingers to create a slightly thicker rim around the edge of the dough, which will help contain the toppings. Brush the entire surface of the dough, including the rim, with 1 tablespoon of olive oil.

Step 4: Pre-Bake the Crust (The Secret to No Soggy Bottoms!)
Place the prepared crust in the preheated 425°F (220°C) oven and bake for 5-7 minutes. The crust should be lightly puffed and just beginning to turn a pale golden color. This pre-baking step is essential; it creates a barrier that prevents the creamy gravy from making the crust soggy.

Step 5: Assemble the Pizza
Remove the partially baked crust from the oven. Using a ladle or large spoon, spread the prepared country gravy evenly over the surface, leaving the raised rim bare. Sprinkle the 2 cups of shredded cheese evenly over the gravy. Next, distribute the cooked, crumbled sausage and bacon pieces over the cheese.

Step 6: Add the Eggs
This is the final touch that makes it a true breakfast pizza. Using the back of a spoon, create four shallow wells in the toppings where you want your eggs to sit. This will help prevent the egg whites from running all over the pizza. Carefully crack one egg into each well.

Step 7: Bake to Perfection
Carefully transfer the assembled pizza back into the 425°F (220°C) oven. Bake for an additional 10-15 minutes. The pizza is done when the crust is a deep golden-brown, the cheese is fully melted and bubbly, and the egg whites are completely set. The yolks should still be slightly soft and jammy for the best texture. Keep a close eye on it during the last few minutes to ensure the yolks don’t overcook.

Step 8: Garnish and Serve
Remove the pizza from the oven and let it rest for 2-3 minutes. This allows the cheese and eggs to set up slightly, making it easier to slice. Sprinkle generously with the freshly chopped green onions or chives and a pinch of red pepper flakes, if using. Slice and serve immediately while hot.

Nutrition Facts

Please note that these values are an approximation and will vary based on the specific ingredients used (e.g., type of sausage, cheese, and dough).

• Servings: 6-8 slices (Serves 4 people)
• Calories per serving (for 4 servings): Approximately 700-800 kcal

This is a hearty and indulgent meal, perfect for a special weekend brunch or a satisfying start to a busy day.

Preparation Time

• Prep Time: 20 minutes (for cooking meats and making the gravy)
• Cook Time: 20 minutes (includes pre-baking the crust and the final bake)
• Total Time: 40 minutes

How to Serve Your Epic Breakfast Pizza

While this pizza is a complete meal on its own, a few simple additions can elevate the entire experience.

• Fresh Garnishes are Key:
  • Herbs: Don’t skip the fresh green onions or chives. They add a much-needed pop of fresh, mild onion flavor that cuts through the richness. Fresh parsley also works well.
  • Heat: A drizzle of your favorite hot sauce or a sprinkle of red pepper flakes adds a welcome kick.
  • Extra Creaminess: A few dollops of sour cream or even some sliced avocado on top after baking can add a cool, creamy contrast.
• Perfect Side Dishes:
  • Fruit Salad: A simple bowl of fresh fruit salad with berries, melon, and citrus provides a light, sweet, and refreshing counterpoint to the savory pizza.
  • Breakfast Potatoes: If you’re feeding a very hungry crowd, a side of crispy home fries or hash browns is a classic and welcome addition.
  • A Simple Green Salad: For a brunch setting, a lightly dressed arugula salad with a lemon vinaigrette can cut the richness beautifully.
• Ideal Beverage Pairings:
  • Hot Coffee: A robust, freshly brewed coffee is the perfect partner.
  • Orange Juice: The classic breakfast beverage, its sweetness and acidity complement the savory flavors.
  • Bloody Mary or Mimosa: For a true weekend brunch celebration, this pizza pairs wonderfully with either a spicy Bloody Mary or a bubbly mimosa.

Unleash Your Creativity: Breakfast Pizza Variations

One of the best things about breakfast pizza is its versatility. Think of this recipe as a template and feel free to get creative with your own favorite breakfast foods.

Crust Alternatives

• Biscuit Dough: Use a can of refrigerated biscuit dough. Separate the biscuits and press them together on your pan to form one large crust.
• Cauliflower Crust: For a lower-carb, gluten-free option, a pre-made or homemade cauliflower crust works wonderfully.
• Puff Pastry: For an incredibly flaky and buttery base, use a sheet of thawed puff pastry. Be sure to dock it with a fork before pre-baking.

Sauce Swaps

• Hollandaise Sauce: Create a truly decadent Eggs Benedict-style pizza by using hollandaise sauce as the base. Pair it with Canadian bacon and chives.
• Pesto: A vibrant basil pesto base topped with scrambled eggs, mozzarella, and sun-dried tomatoes is a delicious, fresh take.
• Salsa: For a Southwestern-style breakfast pizza, use your favorite red or green salsa as the base. Top with chorizo, pepper jack cheese, and serve with cilantro and avocado.
• Olive Oil and Garlic: For a simpler approach, a brush of garlic-infused olive oil lets the toppings shine.

Topping Medleys

• Vegetarian Delight: Skip the meat and load it up with sautéed spinach, mushrooms, bell peppers, and onions. Feta or goat cheese would be a fantastic addition.
• The Denver Omelet Pizza: Use diced ham, sautéed green bell peppers, and onions as your toppings.
• Everything Bagel Pizza: Use a plain cream cheese or scallion cream cheese base. Top with smoked salmon (lox), red onion, and capers after baking, and sprinkle with everything bagel seasoning. Skip the baked eggs for this version.

Pro Tips for Flawless Breakfast Pizza

Follow these five expert tips to avoid common pitfalls and ensure your pizza is perfect.

1. Don’t Overload the Pizza. It can be tempting to pile on the toppings, but this is a leading cause of a soggy or undercooked crust. A balanced, even layer of sauce, cheese, and toppings will ensure everything cooks through properly and the slice holds its shape.
2. Par-Bake the Crust. This tip was mentioned in the instructions, but it bears repeating because it is the single most important step for preventing a soggy bottom. Giving the crust a 5-7 minute head start creates a seal that stands up to the creamy gravy.
3. Get the Eggs Just Right. The timing of the eggs is crucial. For runny yolks, you want the whites to be opaque and fully set. If you like your yolks firmer, simply let the pizza bake for a few extra minutes. You can also cover the pizza loosely with foil during the last few minutes of baking if the crust is browning too quickly but the eggs need more time.
4. Use Room Temperature Dough. If you’re using refrigerated dough, let it sit on the counter for about 20-30 minutes before you try to stretch it. Cold dough is stiff and will constantly spring back. Room temperature dough is much more pliable and easier to shape.
5. Shred Your Own Cheese. While pre-shredded cheese is convenient, it’s often coated in anti-caking agents like potato starch, which can prevent it from melting as smoothly and creamily. Taking an extra two minutes to shred a block of cheese will result in a superior melt and flavor.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making homemade breakfast pizza.

1. Can I use scrambled eggs instead of whole cracked eggs?
Absolutely! This is a great alternative if you’re not a fan of runny yolks or if you want to ensure the egg is evenly distributed. Simply scramble 4-5 eggs until they are soft-set (still a bit wet) and scatter them over the pizza along with the other toppings before the final bake. They will finish cooking in the oven.

2. How do I store and reheat leftovers?
Store leftover breakfast pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. The best way to reheat it is in an oven or toaster oven set to 350°F (175°C) for 8-10 minutes, or until the crust is crisp and the toppings are heated through. An air fryer also works wonders for reheating pizza. Avoid the microwave, as it will make the crust soft and rubbery.

3. Can I make this breakfast pizza ahead of time?
Yes, you can do most of the prep work ahead. You can cook the meats and make the gravy a day or two in advance and store them in airtight containers in the refrigerator. When you’re ready to eat, all you need to do is assemble and bake, which is a huge time-saver for a busy morning. I would not recommend fully assembling the pizza ahead of time, as the crust will get soggy.

4. My egg yolks were hard-cooked. What did I do wrong?
You likely just left the pizza in the oven for a minute or two too long. Ovens can vary, so the 10-15 minute baking time is a guideline. Start checking the pizza at the 10-minute mark. The moment the egg whites are no longer translucent, you can pull the pizza out for perfectly jammy yolks. The residual heat will continue to cook them slightly on the pan.

5. What is the best pan to use for this recipe?
You have several great options. A preheated pizza stone will give you the crispiest, most evenly cooked crust. A perforated pizza pan allows for good air circulation and a crispy bottom. A standard heavy-duty baking sheet lined with parchment paper is also a reliable and accessible choice that works perfectly well.

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