Breakfast Pizza with Sausage Gravy
This breakfast pizza combines flaky biscuits, creamy sausage gravy, and melted cheddar, making it a perfect comfort food for brunch or weeknight dinners.
Ingredients
For the Biscuit Base
- 1 can flaky refrigerated biscuits Follow brand instructions for baking.
For the Sausage Gravy
- 1 cup cooked ground sausage (crumbled) Pork or turkey can be used.
- 2 cups milk Whole milk gives best richness; 2% works fine.
- 1/4 cup all-purpose flour Helps thicken the gravy.
- Salt to taste
- Freshly ground black pepper to taste
- Optional chopped green onions For garnish.
For the Topping
- 1 cup shredded cheese (cheddar recommended) Monterey Jack or pepper jack can also be used.
Instructions
Preparation
- Preheat oven to the temperature shown on the biscuit package. Place a pizza stone or rimmed baking sheet in the oven for an extra-crispy bottom.
- Cook the sausage in a skillet over medium heat, breaking it into small pieces, until browned and no pink remains (about 6–8 minutes). Drain excess fat, leaving about a tablespoon for flavor.
- Sprinkle the flour over the hot sausage. Cook for 1–2 minutes to remove raw flour taste. Gradually whisk in the milk until smooth, continuing until it simmers and thickens (3–5 minutes). Season with salt and pepper to taste.
- On a lightly floured surface, roll or press each biscuit to flatten slightly and join them edge-to-edge on your preheated pizza pan to form an even base.
Assembling and Baking
- Spread the sausage gravy evenly over the biscuit base, leaving a small edge like a pizza crust.
- Sprinkle the shredded cheese evenly over the top.
- Bake according to the biscuit package instructions (usually 12–18 minutes) until the biscuits are golden and the cheese is melted and bubbly.
- Let sit for 2–3 minutes, then sprinkle with chopped green onions if using. Slice and serve hot.
Notes
This dish can be served with light sides like arugula salad or hearty pairings like scrambled eggs. Store leftovers in an airtight container for 3–4 days, or freeze wrapped portions for up to 2 months.