BRUNCH PIZZA

Sausage Gravy Breakfast Pizza

A crisp pizza crust topped with peppery sausage gravy, soft scrambled eggs, mozzarella, cheddar, and green onion.

Jump to Recipe
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings8
DifficultyEasy

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Ingredients

For the Pizza

  • 1 pound refrigerated pizza dough
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • 4 large eggs, softly scrambled
  • 2 green onions, sliced

For the Sausage Gravy

  • 8 ounces breakfast sausage
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Substitutions

Turkey breakfast sausage can replace pork sausage; cook turkey sausage to an internal temperature of 165°F (74°C), rather than 160°F (71°C) for pork sausage. Because it is leaner, you may need a little extra butter when making the gravy.

Use a pre-baked flatbread or naan for a faster version, but reduce the final bake time and watch the bottom so it does not overbrown.

Instructions

Step 1: Heat the oven

Place a pizza stone or inverted sheet pan in the oven and heat to 475°F.

Step 2: Make the gravy

Brown the sausage in a skillet until it reaches 160°F. Stir in flour for 1 minute, then gradually add milk. Simmer until thick; season with salt and pepper.

Make the gravy for Sausage Gravy Breakfast Pizza

Step 3: Shape the dough

Stretch dough to a 12-inch circle on parchment and brush the edge with olive oil.

Shape the dough for Sausage Gravy Breakfast Pizza

Step 4: Top

Spread sausage gravy over the dough, leaving a border. Add scrambled eggs, mozzarella, and cheddar.

Step 5: Bake

Transfer to the hot surface and bake 12 to 15 minutes, until the crust is browned. Add green onions and rest 3 minutes before slicing.

Bake for Sausage Gravy Breakfast Pizza
Finished Sausage Gravy Breakfast Pizza ready to serve

How to Store Leftovers

Cool leftover Sausage Gravy Breakfast Pizza promptly and refrigerate the slices in a shallow airtight container within 2 hours. Place parchment between stacked slices, keep green onions or other fresh garnishes separate, and use the pizza within 3 to 4 days.

How to Reheat

Reheat slices of Sausage Gravy Breakfast Pizza in a 350°F oven or air fryer until the crust is crisp and the center is hot. A covered skillet over low heat also works; avoid the microwave when crust texture matters.

Common Mistakes to Avoid

  • Leaving the gravy thin enough to soak into the dough.
  • Fully cooking the scrambled eggs before the pizza enters the oven.
  • Baking on a cold sheet pan and ending with a pale, soft base.

Nutrition Information

Nutrient Per Serving
Calories 390
Protein 17g
Carbohydrates 41g
Fat 18g
Sugar 5g

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions

How thick should the sausage gravy be?

It should coat a spoon and hold a trail when stirred. A runny gravy seeps into the dough, while an overly stiff gravy becomes pasty after baking.

Can I assemble the pizza ahead?

Make the gravy and softly scramble the eggs ahead, then refrigerate them separately. Stretch, top, and bake the pizza close to serving so the crust does not absorb moisture.

Can I use turkey sausage?

Yes. Cook it to the package temperature and add a little butter or oil if the skillet lacks enough fat to form the flour paste.

How do I know the pizza is done?

The rim and underside should be browned, the cheese melted, and the center hot. Rest it for 3 minutes before slicing so the gravy stays in place.

About the Author

FreshFork Recipes Team edits each recipe page for clear measurements, consistent instructions, and practical cooking guidance.

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