Biscuits & Sausage Gravy Breakfast Pizza
A delightful breakfast pizza featuring a fluffy biscuit base topped with creamy sausage gravy, cheese, and optional veggies, perfect for a family brunch.
Ingredients
Biscuit Base
- 1 batch Biscuit Dough (homemade or store-bought) Use your favorite recipe or store-bought varieties.
Sausage Gravy
- 1 lb Breakfast Sausage (no pork, try a turkey or plant-based version) Choose your preferred sausage.
- 2 tbsp Flour Used for thickening the gravy.
- 2 cups Milk Preferably whole for creaminess.
- to taste Black Pepper Season to your preference.
- to taste Salt Season to your preference.
Toppings
- 1 cup Shredded Cheese Your choice—cheddar works beautifully.
- 2 Eggs (slightly beaten) To drizzle over the pizza.
- optional Bell peppers, spinach, or any favorite veggies Cooked before adding to prevent excess moisture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) while you prepare the pizza.
- Roll out your biscuit dough on a floured surface to form a large circle. Place it on a pizza stone or baking sheet lined with parchment paper.
- In a skillet over medium heat, cook the breakfast sausage until browned. Drain off any excess fat if necessary.
- Sprinkle flour over the cooked sausage and stir to combine. Gradually add in the milk while whisking, allowing the mixture to thicken as it simmers. Season with salt and pepper.
- Pour the sausage gravy over the biscuit base, spreading it evenly. Top with shredded cheese and any additional toppings you desire.
- Drizzle the beaten eggs over the pizza before placing it in the oven.
Cooking
- Bake the pizza for about 20-25 minutes, or until the biscuits are golden and the cheese is melted and bubbly.
- Let it cool slightly before slicing it up and serving warm.
Notes
For perfecting, consider using homemade biscuits for fluffiness. Substituting sausage with plant-based options gives a meat-free alternative. Pair with fresh fruit salad or hash browns for a balanced meal. Leftovers can be stored in an airtight container for up to three days, or frozen for up to two months.