School Breakfast Pizza with Sausage Gravy
Table of contents
- Intro
- Why You’ll Love This School Breakfast Pizza
- Ingredients
- How to Make School Breakfast Pizza
- Why Is the Sausage Gravy So Thick?
- Tips for the Best Cafeteria Breakfast Pizza
- Did School Breakfast Pizza Have Eggs?
- What to Serve with School Breakfast Pizza
- Storing Leftover Breakfast Pizza
- How to Reheat Breakfast Pizza
- Can You Freeze School Breakfast Pizza?
- Frequently Asked Questions
Intro
I have to start this one with a confession: I never actually had breakfast pizza at school.
My school didn’t serve breakfast way, way, way back in the day, so this particular cafeteria favorite wasn’t part of my childhood. But after I shared my School Lunch Pizza recipe, I couldn’t believe how many people started asking me to make the breakfast version.
And apparently, you all have some very strong memories about school breakfast pizza!
There seem to have been several different versions served in school cafeterias over the years. Some people remember eggs, some remember bacon, and others remember a pizza with red sauce. But one version kept coming up again and again: a rectangular pizza topped with thick sausage gravy, breakfast sausage and melted cheese.
So that’s the version I decided to make.
And even though I don’t have my own childhood version to compare it to, I can tell you this much: it is absolutely delicious.
I used the same refrigerated Jus-Rol pizza crust that worked so well for my School Lunch Pizza, but this time I baked it on a slightly smaller sheet pan to give the crust a little more thickness and chew.
The sausage gravy is made completely from scratch using breakfast sausage, butter, flour and half-and-half. I intentionally keep the gravy much thicker than I would for biscuits and gravy so it stays right where it belongs when spread over the pizza crust. You can find my Sausage Gravy recipe here!
Then everything gets covered with whole milk mozzarella and the reserved breakfast sausage before going back into the oven until the cheese is melted and the edges are lightly browned.
It’s simple, filling, inexpensive and incredibly easy to make. And judging by how many people asked me for this recipe, I have a feeling it’s going to unlock quite a few cafeteria memories.
And check out these other great recipes while you are here!
Loaded Hash Brown and Sausage Gravy Casserole
Twice Baked Breakfast Potatoes
Bacon Sausage and Potato Breakfast Skillet
Why You’ll Love This School Breakfast Pizza
This recipe has all the comfort of biscuits and sausage gravy with the fun of a cheesy breakfast pizza. It’s also surprisingly simple to make.
The refrigerated pizza crust eliminates the need to make dough from scratch, while the homemade sausage gravy only takes a few minutes to prepare. The entire pizza can be on the table in about 30 minutes.
It’s also a great recipe for feeding a family. Cut it into eight large rectangles for breakfast or brunch, or cut it into smaller pieces when you’re feeding a crowd.
And if you’re here because you’re trying to recreate the old-school cafeteria breakfast pizza you remember, the combination of sausage gravy, breakfast sausage and mozzarella may be exactly what you’ve been looking for.
Ingredients
- Refrigerated pizza crust – I use one 14.1-ounce Jus-Rol Family Size Pizza Crust. It comes rolled in parchment paper, which makes it incredibly convenient. Another refrigerated pizza crust of a similar size can be substituted.
- Breakfast sausage – You’ll need 1 pound of regular breakfast sausage. I used Jimmy Dean, but the brand isn’t important. Half of the cooked sausage stays in the skillet to make the gravy, while the other half is reserved for the top of the pizza.
- Butter – Three tablespoons of butter adds richness and combines with the sausage drippings and flour to create the base of the gravy.
- All-purpose flour – You’ll need ¼ cup. Letting the flour cook for several minutes removes the raw flour taste and helps create a smooth gravy.
- Half-and-half – Two cups gives the sausage gravy plenty of richness. I intentionally use less liquid than I would for traditional biscuits and gravy because the gravy needs to be thick enough to spread over the pizza without running off.
- Salt – Start with ½ teaspoon and add more if needed. Breakfast sausage can vary quite a bit in saltiness, so taste the gravy before adding more.
- Black pepper – Start with ½ teaspoon and adjust to your preference. I love plenty of black pepper in sausage gravy.
- Whole milk mozzarella – One 8-ounce bag of shredded whole milk mozzarella creates a creamy, melty cheese layer without overpowering the sausage gravy.
How to Make School Breakfast Pizza
Preheat your oven to 425°F (220°C).
Unroll the refrigerated pizza crust onto a 10 x 15-inch baking sheet, keeping it on the parchment paper included with the dough. Trim away any excess parchment paper hanging over the sides of the pan.
Use a fork to poke holes across the surface of the dough. This helps prevent large bubbles from forming while the crust prebakes.
Place the crust into the preheated oven and bake for approximately 7 minutes. It doesn’t need to be completely browned at this point. You’re simply giving the crust a head start so it can hold up underneath the thick sausage gravy.
While the crust is prebaking, add 1 pound of breakfast sausage to a large skillet over medium heat. Break the sausage into small crumbles and cook until completely browned and no pink remains.
Remove approximately half of the cooked sausage from the skillet and set it aside. You’ll use this reserved sausage to top the pizza later.
Leave the remaining sausage and drippings in the skillet.
Add 3 tablespoons of butter and allow it to melt.
Sprinkle in ¼ cup all-purpose flour and stir until the sausage is evenly coated. Continue cooking the flour mixture for approximately 3 to 4 minutes, stirring frequently.
Slowly pour in 2 cups of half-and-half, stirring continuously to keep the gravy smooth.
Reduce the heat to low and continue cooking for approximately 3 to 4 minutes, stirring frequently, until the gravy becomes very thick.
This is important: the sausage gravy for this pizza should be considerably thicker than traditional sausage gravy served over biscuits. You want it thick and spreadable rather than loose or pourable. A thinner gravy could make the pizza crust soggy.
Season the gravy with approximately ½ teaspoon salt and ½ teaspoon black pepper, then taste and adjust the seasoning as needed.
Remove the gravy from the heat and allow it to cool slightly.
Spread the thick sausage gravy evenly over the prebaked pizza crust.
Top the gravy with 8 ounces of shredded whole milk mozzarella cheese, spreading it evenly from edge to edge.
Sprinkle the reserved cooked breakfast sausage over the cheese.
Return the pizza to the oven and bake for another 8 to 10 minutes, or until the cheese is completely melted and the edges of the crust are lightly browned.
Why Is the Sausage Gravy So Thick?
If you regularly make biscuits and gravy, you may look at this sausage gravy and think it needs more milk.
Resist the urge!
For regular sausage gravy, I would absolutely add more liquid. But we’re using this gravy as a pizza sauce, so it needs to be much thicker.
The thick consistency helps the gravy stay on top of the crust rather than soaking into it. It also makes the finished breakfast pizza much easier to pick up and eat.
If your gravy seems extremely thick after it sits and cools, you can stir in a small splash of half-and-half before spreading it over the crust. Just don’t thin it to the consistency of traditional sausage gravy.
Tips for the Best Cafeteria Breakfast Pizza
Prebake the crust. Don’t skip the initial 7-minute bake. The sausage gravy is thick and rich, and giving the crust a head start helps prevent a soggy bottom.
Use a slightly smaller sheet pan for a thicker crust. I used the same family-size Jus-Rol pizza crust that I use for my School Lunch Pizza, but instead of stretching it onto a larger sheet pan, I used a 10 x 15-inch pan. This creates a slightly thicker, softer and chewier crust.
Don’t drain the sausage. The sausage drippings add flavor to the homemade gravy. You’ll also be adding butter, flour and half-and-half directly to the same skillet.
Reserve half the sausage. Leaving some sausage in the skillet flavors the gravy, while reserving the other half gives you plenty of visible sausage crumbles across the finished pizza.
Use whole milk mozzarella. I prefer the creamier melt and flavor of whole milk mozzarella for this recipe.
Season the gravy after it thickens. Breakfast sausage is already seasoned and can be fairly salty. Taste your gravy before adding additional salt.
Did School Breakfast Pizza Have Eggs?
This might be the biggest debate surrounding old-school breakfast pizza.
The answer is: it depends on where you went to school.
School cafeterias served many different styles of breakfast pizza over the years. Some included scrambled eggs, bacon or other breakfast toppings, while others were made with sausage gravy, breakfast sausage and cheese.
This recipe recreates the simple sausage gravy school breakfast pizza that so many people described after I shared my School Lunch Pizza.
If the version you remember included eggs, you can certainly add some softly scrambled eggs before adding the mozzarella. Just be careful not to overcook them initially because they’ll continue cooking when the pizza goes back into the oven.
If you’re looking for something with more toppings, I also have a Loaded Breakfast Pizza recipe on my site that’s a better fit for that style of breakfast pizza.
What to Serve with School Breakfast Pizza
For an everyday breakfast or brunch, this pizza is plenty filling on its own. Fresh fruit would be an easy side if you’d like something lighter alongside it.
But if you’re making this specifically for the nostalgia, go all in.
Serve those big rectangular pieces on a divided cafeteria tray with fruit or juice and, if you can find one, a little cardboard carton of chocolate milk.
Then prepare yourself for everyone at the table to start telling you what their school served.
Storing Leftover Breakfast Pizza
Allow leftover breakfast pizza to cool completely before storing it.
Place the slices in an airtight container or zip-top bag and refrigerate for up to 3 to 4 days.
Because this pizza contains sausage gravy, don’t leave it sitting at room temperature for more than two hours.
How to Reheat Breakfast Pizza
The air fryer is my preferred way to reheat leftover pizza because it warms the toppings while bringing some crispness back to the crust.
Place a slice in the air fryer at 350°F (175°C) for approximately 3 to 5 minutes, checking it early since air fryers can vary.
You can also microwave individual slices for approximately 30 to 60 seconds, or until heated through. The crust will be softer, but it’s a quick and easy option.
For several slices, place them on a baking sheet and reheat in a 350°F (175°C) oven until warmed through.
Can You Freeze School Breakfast Pizza?
Yes. This breakfast pizza can be frozen.
Allow the pizza to cool completely, then wrap individual slices tightly or separate them with parchment paper before placing them in a freezer-safe container or freezer bag.
Freeze for up to 2 months.
Keep in mind that dairy-based sausage gravy can change texture slightly after freezing and thawing, so the pizza will be at its very best when eaten fresh or refrigerated.
Thaw frozen slices overnight in the refrigerator before reheating for the best texture.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
School Breakfast Pizza with Sausage Gravy
Ingredients
- 1 Refrigerated Pizza Crust
- 1 lb Regular Breakfast Sausage
- 3 tbsp Butter
- 1/4 Cup All Purpose Flour
- 2 Cups Half and Half
- 1/2 tsp each Salt and Pepper plus more to taste if needed
- 8 oz Whole Milk Mozzarella, Shredded
Instructions
- Preheat the oven to 425°F (220°C).
- Unroll the refrigerated pizza crust onto a 10 x 15-inch baking sheet lined with parchment paper.
- Use a fork to poke holes evenly across the pizza crust. Prebake the crust for approximately 7 minutes.
- While the crust is baking, brown the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks. Once the sausage is completely cooked, remove approximately half of it from the skillet and set it aside.
- Add the butter to the sausage remaining in the skillet. Once melted, stir in the flour.Cook the sausage and flour mixture for 3 to 4 minutes, stirring frequently.
- Slowly pour in the half-and-half while stirring continuously. Reduce the heat to low and cook for approximately 3 to 4 minutes, stirring frequently, until the sausage gravy is very thick and spreadable.
- Season with ½ teaspoon each of salt and black pepper. Taste and adjust the seasonings if needed.
- Remove the gravy from the heat and allow it to cool slightly.
- Spread the sausage gravy evenly over the prebaked pizza crust.
- Sprinkle the shredded mozzarella evenly over the gravy.
- Top with the reserved cooked breakfast sausage.
- Return the pizza to the oven and bake for another 8 to 10 minutes, or until the cheese is completely melted and the edges of the crust are lightly browned.
Notes
Recipe Notes
- The sausage gravy should be much thicker than traditional biscuits and gravy. This keeps it from soaking into the pizza crust.
- I used Jimmy Dean Regular Pork Sausage, but your favorite breakfast sausage will work.
- Whole milk can be substituted for the half-and-half, although the gravy may be slightly less rich.
- Don’t drain the sausage. The drippings add flavor to the gravy.
- The 10 x 15-inch baking sheet creates a slightly thicker, chewier crust than using a larger sheet pan.
- Add softly scrambled eggs before the mozzarella if you prefer an egg-topped breakfast pizza.
- Store leftovers refrigerated in an airtight container for 3 to 4 days.
- Reheat individual slices in a 350°F (175°C) air fryer for approximately 3 to 5 minutes or microwave until heated through.
Nutrition Information
Per serving, approximately: Calories: 500Carbohydrates: 36g
Protein: 21g
Fat: 31g Nutrition information is an estimate only and will vary depending on the specific brands and ingredients used.
Frequently Asked Questions
Can I use milk instead of half-and-half?
Yes, although the gravy won’t be quite as rich. Whole milk would be my first substitute. You may also need to adjust the amount slightly to achieve the thick, spreadable consistency needed for pizza.
Can I use a different breakfast sausage?
Absolutely. Regular, mild, hot or sage breakfast sausage will all work. Keep in mind that changing the sausage will change the overall flavor of the pizza.
Can I use part-skim mozzarella?
Yes. I prefer whole milk mozzarella because it melts especially well and has a richer flavor, but part-skim mozzarella will still work.
Can I add scrambled eggs?
Absolutely. Some people remember eggs on their cafeteria breakfast pizza and others don’t. If you’d like to add them, cook the eggs just until softly scrambled and scatter them over the sausage gravy before adding the cheese.
Why do I need to poke holes in the pizza crust?
Docking the crust with a fork helps prevent large air bubbles from forming during the initial prebake.
Do I have to prebake the crust?
I recommend it. The prebake helps the crust support the thick sausage gravy and prevents it from becoming overly soft or soggy.
Can I make the sausage gravy ahead of time?
Yes. You can prepare the sausage gravy in advance and refrigerate it in an airtight container. It will become considerably thicker when chilled, so gently reheat it and add a small splash of half-and-half if necessary before assembling the pizza.
