Breakfast pizza…the perfect combination of breakfast and pizza. Whether you’re looking for breakfast ideas or pizza recipes or quick dinner ideas, this recipe fits the bill.
As I’ve mentioned before, I’m not much of a morning person – especially during the week. Breakfasts are usually pretty simple in our house. We usually have baked oatmeal or frozen whole wheat pancakes. Quick. Simple. Easy. That’s how I like my mornings.
The weekends are a different story. I like to fuss over breakfast on Sundays. We love savory Cowboy Breakfast Sandwiches or this sweet French Toast Bake. it’s a great way to ease into the last day of the weekend.
I also like to make BFD…breakfast for dinner. I try to work it into our weekly meal plan every couple of weeks. I came across this recipe for Breakfast Pizza on Lynn’s Kitchen Adventures. I loved the combination of the salsa, bacon and eggs nestled in a pillowy soft pizza dough. It just seemed so right.
This recipe didn’t disappoint! My guys loved it!
This recipe is very adaptable too. I used bacon, but you could use ham or sausage. You could also switch up the cheese or add chopped green onions or peppers or mushrooms. Really anything you would put in an omelet. Go crazy!
I usually pick up pizza dough from our local pizza joint. It’s fast and easy. You could use homemade dough or even store-bought. We like our pizza crust thick but if you like a thinner crust then just roll it out a little more. See what I mean? Adaptable. This Breakfast Pizza is definitely a keeper! It’s one of my new favorite breakfast ideas.
Breakfast PizzaCompliments of It’s a Keeper
1 Pillsbury refrigerated pizza crust
1 pound breakfast sausage
2 tablespoons butter, divided
1/4 cup flour
2 cups milk
2 teaspoons All Purpose Seasoning Blend, divided
1 1/2 cups shredded cheddar cheese
Preheat oven to 400 degrees F.
Spray a rimmed baking sheet with non-stick cooking spray.
Unroll pizza dough onto prepared baking sheet.
Bake for 10 minutes.
While pizza crust is baking, heat a large skillet over medium high heat. Add sausage and cook until no pink remains, about 6 minutes. Be sure to crumble the sausage as it’s cooking.
Drain the grease and leave the sausage in the pan.
Add 1 tablespoon of butter the skillet and melt it completely.
Stir in flour and cook for 2 minutes or until the sausage is pasty.
Slowly pour in the milk and whisk until it’s completely combined with the sausage.
Stir in 1 teaspoon of All Purpose Seasoning and whisk until the gravy is thickened to the desired consistency.
Transfer gravy to a bowl and wipe out skillet.
In a large bowl, whisk the eggs until they are completely scrambled.
Add the remaining tablespoon of butter to the skillet and allow it to melt.
Pour the eggs into the skillet and add remaining teaspoon of All Purpose Seasoning.
Cook the eggs until just set. You want them to be slightly undercooked.
Pour the gravy mixture over the pre-baked pizza dough and spread until it’s evenly coated.
Carefully, spoon the eggs on top of the gravy in an even layer.
Top with the shredded cheese
Bake for 10 minutes.