📝 About This Recipe
This isn't just a pizza; it's a gourmet morning revolution that marries the comfort of a rustic Italian trattoria with the hearty soul of a classic American diner. Featuring a velvety country gravy base, molten mozzarella, and a symphony of breakfast meats, this dish is crowned with perfectly set eggs that create a rich, golden sauce with every slice. It’s the ultimate weekend brunch centerpiece that proves pizza is the most versatile canvas in the culinary world.
🥗 Ingredients
The Foundation
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1 tablespoon Cornmeal (for dusting the baking sheet)
The White Country Gravy Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1.25 cups Whole Milk (warmed slightly)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Salt (to taste)
The Toppings
- 1.5 cups Mozzarella Cheese (shredded, low-moisture)
- 1/2 cup Sharp Cheddar Cheese (freshly grated)
- 1/2 pound Breakfast Sausage (cooked and crumbled)
- 4 slices Thick-cut Bacon (cooked until crisp and chopped)
- 1/4 cup Red Bell Pepper (finely diced)
- 4-5 pieces Large Eggs (at room temperature)
- 2 tablespoons Fresh Chives (minced for garnish)
👨🍳 Instructions
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1
Place a pizza stone or a large inverted baking sheet in the oven and preheat to 450°F (230°C). Allow the oven to heat for at least 30 minutes to ensure a crispy crust.
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2
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't browned.
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3
Slowly drizzle in the warm milk while whisking constantly. Continue cooking until the gravy thickens enough to coat the back of a spoon. Season with salt and a generous amount of black pepper, then remove from heat to cool slightly.
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4
On a floured surface, stretch or roll your pizza dough into a 12-14 inch circle. If the dough snaps back, let it rest for 5 minutes and try again.
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5
Carefully transfer the dough to a piece of parchment paper dusted with cornmeal. This will make transferring it to the hot oven much easier.
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6
Spread the cooled country gravy evenly over the dough, leaving a 1-inch border for the crust.
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7
Sprinkle the shredded mozzarella and cheddar evenly over the gravy base.
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8
Distribute the cooked sausage crumbles, crispy bacon bits, and diced red peppers across the cheese layer.
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9
Using the back of a spoon, create 4 or 5 small 'wells' or indentations in the toppings where the eggs will sit. This prevents them from sliding off the pizza.
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10
Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 8-10 minutes, or until the cheese is bubbly and the crust is just starting to turn golden.
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11
Quickly pull the oven rack out and crack one egg into each of the prepared wells. Season each egg with a tiny pinch of salt and pepper.
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12
Bake for an additional 5-7 minutes. You are looking for the egg whites to be set and opaque, while the yolks remain slightly jiggly and soft.
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13
Remove the pizza from the oven and let it rest for 2-3 minutes. This allows the cheese to set so the slices hold their shape.
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14
Garnish with fresh chives and an extra crack of black pepper. Slice carefully, ensuring everyone gets a beautiful golden yolk on their piece.
💡 Chef's Tips
Use a high-quality, low-moisture mozzarella to prevent the pizza from becoming soggy. Always cook your meat toppings (sausage/bacon) beforehand; the oven time isn't long enough to render the fat properly. If you prefer fully cooked yolks, crack the eggs onto the pizza at the very beginning of the baking process. Room temperature dough is essential—cold dough will shrink and won't puff up beautifully in the hot oven. For a spicy kick, add a few dashes of your favorite hot sauce into the gravy base before spreading.
🍽️ Serving Suggestions
Serve with a side of lightly dressed arugula to cut through the richness of the gravy and cheese. Pairs beautifully with a spicy Bloody Mary or a chilled Mimosa. Offer a small bowl of maple syrup on the side for those who love a sweet-and-savory 'Monte Cristo' vibe. A hot cup of dark roast coffee is the traditional and perfect non-alcoholic accompaniment.