School Breakfast Pizza with Sausage Gravy
This nostalgic School Breakfast Pizza combines a soft, chewy crust with thick homemade sausage gravy, melted whole milk mozzarella and plenty of breakfast sausage. It’s an easy homemade version of the cafeteria breakfast pizza so many people remember.
Servings 8
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.