Man oh man, you have to try this sausage breakfast pizza with country gravy! We’re talking homemade pizza, with a fresh crust, topped with an old-fashioned country breakfast. Does it get more decadent than that? I think not!
I’ve seen a few pizza recipes out there. And not a one of them looked or sounded like something I wouldn’t enjoy. But this breakfast pizza is special because of the gravy. It is breakfast heaven on luscious creamy gravy, served on a chewy, crusty slice of deliciousness.
Today’s recipe is the Mutt & Chops take on the breakfast pizza they used to serve at the flagship Whole Foods Market store in downtown Austin, TX. That store has a pizza food venue with a brick pizza oven. And they make the most amazing pizzas. But my favorite were the breakfast pizzas because they used a gravy base. I’m not sure they still make them because I have been in Arizona for 5 years now. For the sake of the Austinites, I sure hope they do!
It didn’t take me long to realize I could not indulge my love for the Whole Foods Market breakfast pizza on a regular basis, or I would be in trouble. And that made it tough because they were so easy to get to! I worked in their corporate office upstairs, so all I had to do was take the elevator down five flights and that pizza was right there!
Well, I took a long break from them. But recently I got a hankering for just a taste, so I knew that if I was going to make one, I would have to share the recipe with you.
making the sausage breakfast pizza with country gravy
Here’s a tip. The easiest way to get this on the breakfast table is to make most everything the day before. Cook the sausage, make your gravy from the sausage drippings, scramble the eggs, and store them all in containers in the fridge.
The next morning, while prepping your dough, you can set everything out and let it come to room temperature.
As for the crust, you guys know by now that I like to make my own. So, I got mine going as soon as I got up. It only takes about an hour or so on the pizza dough setting of my bread machine. I used the time to prepare my toppings instead of making them the night before.
But you don’t have to make the crust yourself. If using a store crust, I think you will get better results with a frozen one, because it is more pizzeria quality than the refrigerated ones. But it’s all about what you prefer.
And the eggs. I like them well seasoned so that they shine on the pizza. I used this recipe.
Pre-heat the oven to 550° F (or as high as your oven will go) with the pizza stone inside.
When your oven and pizza stone are ready, assemble your pizza on a pizza peel covered with parchment paper. That way you can easily slide the pizza onto the hot pizza stone.
Roll out your dough and spread the country gravy just short of the edges. Try to make the coating nice and even.
Then top the gravy with the sausage and eggs.
Note that I left both in relatively large chunks. You want to get a good taste of both over the chew of the crust, so keeping them a little larger works well.
And hey, this is a sausage breakfast pizza recipe, but if you prefer to make it with bacon or Canadian bacon, go to town. Or mix them all in. I kept it to one meat because, come on, it has gravy already!
Finally, top it lightly with cheese. Well, I like it lightly topped with cheese because I want to taste the egg, sausage, and gravy more than the cheese. But if you like your breakfasts really cheesy, then sprinkle as much as you want.
Then into the oven it goes.
If you went light on the cheese, then you don’t have to let this sausage breakfast pizza cool too long before slicing.
And isn’t it a thing of beauty? See the gravy layer peeking through? And it smells SO good!
I took a slice right away.
And dug right in for a taste test.
Sausage pizza with country gravy, folks. I’m talking breakfast nirvana here.
It is a fasntastic way to serve a group, in case you have house guests and need to serve many. Or just eat the whole thing yourself. It is so yummy, I could have done it in a couple of sittings, if I had no discipline. But I live low-carb, so this little baby was dropped off at Sam’s work, where he tells me he and a co-worker LOVED it.
I bet you’ll love it too!
- FOR THE COUNTRY GRAVY
- 3 tablespoons drippings from cooking the breakfast sausage
- 3 tablespoons flour
- 2 cups milk
- Freshly ground black pepper (plenty)
- FOR THE PIZZA
- 1 pound raw pizza crust dough
- 6 eggs, scrambled
- 8 ounces breakfast sausage, links or ground, cooked
- ¾ cup country gravy
- 1 cup shredded cheese blend (such as Colby/Jack or Mexican blend)
- If making your own pizza crust, start it now. If using frozen, defrost it now.
- Meanwhile, cook the breakfast sausage. If using ground sausage, keep the crumbles somewhat large, about ¼ inch in diameter. If using links, cut to the same size.
- Transfer 3 tablespoons of the sausage drippings to a skillet.
- Add the flour and whisk to make a roux. It should resemble a smooth, wet paste. Cook for a minute, stirring constantly.
- Add the milk and whisk until the roux is fully dissolved.
- Add plenty of black pepper, and add salt to taste.
- Stir and cook until the gravy is thickened to a relatively thick country gravy.
- Set aside to cool.
- Scramble the eggs and set aside to cool.
- Pre-heat the oven to 550° F, with a pizza stone inside.
- When the dough is ready and the toppings are no longer hot, roll or stretch the dough to the size of the pizza stone.
- Place the stretched crust on a pizza peel, or inverted cookie sheet, covered in parchment paper.
- Spread the country gravy over the crust, just short of the outside edge.
- Top the gravy with the scrambled egg and sausage.
- Sprinkle the cheese over the egg and sausage.
- Slide the parchment paper and pizza onto the hot pizza stone and bake for 12-15 minutes, or until the cheese is melted and the crust is golden on the edges.
- Remove from the oven.
- Slice and serve.
This country gravy recipe makes more than you will need for one pizza.
You can substitute bacon or other breakfast meat for the sausage. If your substitution does not generate pan drippings, use 3 tablespoons of butter instead of the pan drippings when making the gravy.