📝 About This Recipe
Forget the cereal bowl and elevate your morning with this decadent fusion of a classic Southern breakfast and a crispy Italian crust. Featuring a velvety white pepper gravy base, savory crumbled sausage, and gooey melted cheeses, this pizza is topped with perfectly set eggs that create a rich sauce as you slice into them. It’s the ultimate crowd-pleasing 'fast food' brunch that brings the comfort of a diner right to your kitchen counter.
🥗 Ingredients
The Foundation
- 1 pound Pizza Dough (fresh, at room temperature for easy stretching)
- 1 tablespoon Cornmeal (for dusting the pan)
Country Gravy Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1 cup Whole Milk (warmed slightly)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kosher Salt (to taste)
Toppings & Proteins
- 1/2 pound Breakfast Sausage (bulk ground, browned and crumbled)
- 4 strips Bacon (cooked until crispy and chopped)
- 1 cup Mozzarella Cheese (shredded)
- 1 cup Sharp Cheddar Cheese (shredded)
- 4-5 pieces Large Eggs (cracked individually into small ramekins)
- 1/4 cup Red Bell Pepper (finely diced)
- 2 tablespoons Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven during the preheat; otherwise, lightly grease a large baking sheet and dust with cornmeal.
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2
In a medium skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles with a wooden spoon. Once cooked through, remove with a slotted spoon and drain on paper towels.
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3
Prepare the gravy: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells nutty but hasn't browned.
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4
Slowly whisk in the milk, a little at a time, to avoid lumps. Simmer for 3-5 minutes until thickened. Season heavily with black pepper and salt, then set aside to cool slightly.
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5
On a lightly floured surface, stretch or roll your pizza dough into a 12-14 inch circle or rectangle. Transfer the dough to your prepared baking sheet or a pizza peel.
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6
Spread the thickened country gravy evenly over the dough, leaving a 1-inch border for the crust.
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7
Sprinkle half of the Mozzarella and Cheddar cheese over the gravy base.
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8
Distribute the cooked sausage, crispy bacon bits, and diced red bell peppers evenly across the pizza.
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9
Top with the remaining cheese. This acts as a 'nest' to hold the eggs in place.
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10
Bake the pizza in the preheated oven for 8-10 minutes, or until the cheese is bubbly and the crust is just starting to turn golden.
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11
Remove the pizza briefly. Use a spoon to create 4-5 small wells in the cheese. Carefully slide one raw egg into each well.
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12
Return the pizza to the oven for another 5-7 minutes. Watch closely; you want the egg whites to be set (opaque) but the yolks to remain slightly runny.
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13
Remove from the oven and let rest for 2-3 minutes. This allows the heat of the pizza to finish setting the eggs without overcooking them.
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14
Garnish with fresh chives and an extra crack of black pepper before slicing and serving warm.
💡 Chef's Tips
For the best crust texture, ensure your dough is at room temperature for at least 30 minutes before stretching. If you prefer fully cooked eggs, scramble them lightly in a pan first and add them as a topping before the final bake. Don't skip the pepper in the gravy; it provides that essential 'breakfast' flavor profile that cuts through the rich cheese. To prevent a soggy crust, ensure your gravy is quite thick—it should be more like a spread than a pourable sauce. Use a blend of cheeses; Mozzarella provides the stretch, while Sharp Cheddar provides the punchy flavor.
🍽️ Serving Suggestions
Serve with a side of spicy Sriracha or Cholula hot sauce for a vinegar-based kick. Pair with a fresh fruit salad of melon and berries to balance the savory richness. A crisp, cold Mimosa or a spicy Bloody Mary makes this the perfect brunch centerpiece. Serve alongside a small pile of dressed arugula to add a peppery, fresh crunch to the meal.