All the classic flavors of a Southern breakfast-on a pizza! Make the sausage gravy indoors, and then turn your outdoor grill into a pizza oven.
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil, plus more for the pizzas and grill grates
- 1 pound bulk breakfast sausage
- 2 tablespoons all-purpose flour, plus more for dusting
- 2 1/2 cups whole milk
- Kosher salt and freshly ground pepper
- 1 pound frozen pizza dough, thawed
- 8 ounces sharp white Cheddar, shredded (about 3 heaping cups)
- 4 large eggs
- 2 scallions, thinly sliced
- Hot sauce, for serving
Instructions
- Prepare an outdoor grill for medium heat. Line a baking sheet with parchment paper.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.
- Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour, and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/2 teaspoon pepper and 1/4 teaspoon salt. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet, and stir. Remove from the heat, cover and set aside.
- Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.
- Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill, and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1079 |
| Total Fat | 65 g |
| Saturated Fat | 25 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 53 g |
| Cholesterol | 338 mg |
| Sodium | 2077 mg |
Reviews
This is “Egg”cellent and the crust has a nice chewy pita like texture with a perfect egg, melted cheddar and creamy gravy. Besides our Southern Sage Sausage I have also made this with a Bison/Lamb mix Spicy Mergez Sausage with great results. Perfect for breakfast, lunch, dinner or an after school snack on a cold snowy day (or chilly rainy fall or spring day) – reviewed by Brandon and the Twins