This sheet pan breakfast pizza is sized to feed a crowd. Soft crust topped with creamy sausage gravy, eggs, and cheese it is hard to beat. This is a perfect way to start the day or serve it for a fun dinner option.
I recently shared a recipe for cafeteria style pizza with a pourable crust based on the USDA’s recipe that was developed for schools in the 1980s. The crust ends up kind of thick and soft, but really tasty.
As I was eating a slice of that, it occurred to me that it would make a perfect base for a breakfast pizza. It would kind of do the work of the biscuits in a biscuit and gravy type situation.
So, of course I had to make that vision a reality. We were all glad that I did.
This breakfast pizza is like a cross between Casey’s breakfast pizza and the cafeteria style pizza. That is a mash-up we didn’t know we needed, but isn’t that the way some of the best things come to be?
We enjoyed the pizza and day one. But, I will admit that I liked the leftovers even better.
When heated up in a skillet with an ice cube it gets a little extra crisp on the crust that makes it so tasty. It’s hard to beat.
Carlee’s Tips And Tricks
Cook your eggs slowly over medium heat. Cooking them at too high of a heat can make them rubbery.
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Try not to rush the process for the best results. Because they will cook more in the oven, you want to stop when they are a soft scramble.
Feel free to add some bits of bacon or veggies to the mix if you want. Some sauteed peppers and onions would be a delicious addition.
I like lots of cracked black pepper in my sausage gravy. Take a taste or two and make sure you have it just right before adding it to the pizza.
For extra meaty pizza, go ahead and use the whole pound of breakfast sausage. The sausage filled bites are the best ones anyway. So, extra sausage is always a good thing!
Ok, I think that does it. Let’s get to the recipe!
Sheet Pan Breakfast Pizza
Ingredients
Crust
- 1 Tablespoon shortening or oil
- 1½ Tablespoons cornmeal
- 1 0.25 oz packet yeast
- 1⅔ cup water
- 2½ cups all-purpose flour
- ¾ cup dry milk powder
- 2 Tablespoons granulated sugar
- ¼ teaspoon salt
- 1½ teaspoons vegetable oil
Sausage Gravy
- ½ pound breakfast sausage
- ¼ cup all-purpose flour
- 2 cups milk
- salt & pepper
Other Toppings
- 6 large eggs
- salt and pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
Making the Crust
- Grease a half sheet pan (13x18x1-inch) pan with 1 Tablespoon shortening or oil. Sprinkle with 1½ Tablespoons cornmeal and set aside.
- In the bowl of a stand mixer, dissolve 1 0.25 oz packet yeast in 1⅔ cup water. Let stand for a few minutes.
- Add 2½ cups all-purpose flour, ¾ cup dry milk powder, 2 Tablespoons granulated sugar, ¼ teaspoon salt and 1½ teaspoons vegetable oil to the bowl. Mix on low for 10 minutes. It's okay if it looks a little bit lumpy.
- Spread batter into the prepared pan. Let rest for 20 minutes while you preheat the oven to 475℉.
- Bake the crust for 10 minutes.
Sausage Gravy
- Brown ½ pound breakfast sausage in a large skillet over medium heat. Crumble the sausage as it cooks.
- Sprinkle in our ¼ cup all-purpose flour and stir until sausage is well coated. Allow it to cook for a minute or two.
- Whisk in 2 cups milk a little at a time and cook until the gravy thickens.
- Season with salt & pepper to taste.
Assembling Pizza
- Gently scramble 6 large eggs seasoned with salt and pepper to a soft scramble.
- Pour the sausage gravy over the partially cooked pizza crust. Make sure to distribute the pieces of sausage over the whole pizza.
- Dollop the scrambled eggs over the gravy.
- Top the pizza with 1 cup shredded mozzarella cheese and 1 cup shredded cheddar cheese.
- Return to the oven and bake for 10-15 more minutes or until the cheese is melted and starting to brown.
- Slice and serve.
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