Go Back

Sausage Gravy Breakfast Pizza

A delightful breakfast pizza topped with creamy sausage gravy, cheddar cheese, and a crispy crust, perfect for weekend brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the sausage gravy
  • 1 pound breakfast sausage (mild or spicy) Sage-forward pork sausage recommended
  • 1/4 cup unsalted butter Salted works in a pinch
  • 1/4 cup all-purpose flour Measure lightly for thickening
  • 2 1/2 cups whole milk, warmed 2% milk can be used for a lighter option
  • 1/4 teaspoon freshly ground black pepper Adjust to taste
  • 1/2 teaspoon kosher salt Taste and adjust since sausage can be salty
  • 1/2 teaspoon crushed red pepper flakes Optional, for added kick
For the pizza base
  • 1 ball premade pizza dough (about 12–14 oz) Or homemade dough for a 12-inch pizza
  • 1 tablespoon olive oil For brushing the crust
  • 1 cup shredded sharp cheddar For melty pockets; optional
  • 2 tablespoons chopped chives or green onions For garnish
  • 1 large egg, lightly beaten Optional — for brushing the crust for shine
  • Freshly ground black pepper and flaky sea salt For finishing (optional)

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C) and place a pizza stone in the oven if you have one.
  2. On a lightly floured surface, roll or stretch the pizza dough into a 12-inch round. If the dough is too springy, let it rest for 5 minutes before attempting again.
  3. Transfer the dough to parchment paper or a pizza peel dusted with cornmeal. Brush the outer rim with olive oil or the beaten egg to encourage golden browning.
  4. If using a baking sheet, lightly oil it and press the dough into it, leaving a raised edge.
Making the Sausage Gravy
  1. In a large skillet over medium heat, crumble and brown the breakfast sausage until fully cooked. Leave about 2 tablespoons of rendered fat in the pan, transferring the rest to a bowl.
  2. Add butter to the skillet and let it melt. Whisk in the flour and cook for about 1-2 minutes to form a roux.
  3. Slowly whisk in the warmed milk, smoothing lumps as you go. After 3-5 minutes, the gravy should thicken to a creamy consistency.
  4. Stir the browned sausage back in and season with pepper and salt. Adjust seasoning to taste and add red pepper flakes if desired. Keep warm and stir occasionally.
Assembling and Baking
  1. Spread a light layer of shredded cheddar over the pizza base, then spoon the sausage gravy evenly over the center.
  2. Brush the rim with additional olive oil or beaten egg and sprinkle with flaky sea salt for a crisper edge.
  3. Bake for 12-15 minutes, or until edges are golden and gravy is bubbling.
  4. Let the pizza rest for 3-5 minutes before slicing. Garnish with chives and serve hot.

Notes

For a gluten-free version, use a gluten-free pizza crust and flour for the roux. For dairy-free, use oat milk and a dairy-free butter alternative. Extra tips include preheating a pizza stone, using warm milk for smooth gravy, and avoiding overloading the pizza.