Biscuits Sausage Gravy Pizza

Growing up in the South, weekend mornings were all about comfort and flavor. The smell of sizzling sausage and warm, buttery biscuits filled our kitchen. It created memories that last forever. This biscuits and sausage gravy breakfast pizza brings that Southern-style breakfast to life in every bite, transforming a beloved classic into an innovative dish that's perfect for any time of day.

This breakfast pizza isn't just a meal—it's a culinary experience that brings together the best parts of two beloved dishes. The rich, creamy sausage gravy replaces traditional pizza sauce, creating a foundation of savory goodness that pairs perfectly with the fluffy biscuit crust.

Essential Ingredients and Selection Tips

• Refrigerated Biscuits: 2 cans of Grands biscuits create the perfect pizza crust
• Breakfast Sausage: Use mild, spicy, or even turkey sausage depending on preference
• Milk: Whole milk makes the creamiest gravy, but 2% works too
• Eggs: 5 large eggs, whisked with cream for a fluffy texture
• Cheese: A blend of cheddar, Monterey Jack, or mozzarella creates the perfect melt
• Seasonings: Simple salt and pepper let the sausage gravy shine

Detailed Cooking Instructions

1. Prepare the Crust: Preheat your oven to 350°F. Separate refrigerated biscuits and arrange them on a lightly greased pizza pan or baking sheet. Press them together to form a solid crust with a slight rim around the edge.
2. Par-Bake the Crust: Bake the biscuit crust for 8-10 minutes until just set but not completely cooked. This prevents sogginess when you add the toppings.
3. Make the Sausage Gravy: While the crust bakes, brown 1 pound of breakfast sausage in a large skillet, breaking it into crumbles as it cooks. Once browned, sprinkle 1/4 cup of flour over the sausage and stir to coat. Slowly add 3-4 cups of milk to the sausage mixture, stirring constantly to prevent lumps. Simmer until thickened, about 5-7 minutes. Season with salt, pepper, and optional seasonings like garlic powder or a dash of Tabasco.
4. Prepare the Eggs: In a separate pan, scramble 5 eggs with 1/4 cup of cream or milk until just set but still slightly moist. They'll continue cooking in the oven.
5. Assemble the Pizza: Spread a layer of scrambled eggs over the par-baked crust. Top with generous dollops of sausage gravy, spreading it evenly but leaving some texture.
6. Add Cheese: Sprinkle 2 cups of shredded cheese over the entire pizza, covering the eggs and gravy completely.
7. Bake to Perfection: Return the pizza to the oven and bake for 15-20 minutes until the cheese is completely melted and beginning to brown at the edges.
8. Rest Before Serving: Allow the pizza to rest for 3-5 minutes before slicing. This helps the layers set and makes for cleaner slices.
9. Garnish and Serve: Add optional garnishes like chopped green onions, a sprinkle of black pepper, or hot sauce drizzle before serving warm.

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I learned the importance of par-baking the crust after my first attempt resulted in a doughy middle. Now I always give the biscuit base a head start before adding the rich toppings.

Perfect for Entertaining

This breakfast pizza has become my go-to dish for hosting brunch gatherings. I set up a "build your own" station with various pre-cooked toppings like crumbled bacon, sautéed mushrooms, and diced bell peppers. Guests create their perfect combination while I prepare multiple crusts. This interactive approach always sparks conversation and creates a memorable dining experience.

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Weekday Time-Saver

On busy weeknights when breakfast-for-dinner sounds perfect but time is limited, I rely on shortcuts that preserve flavor. Pre-cooked sausage crumbles, store-bought gravy (enhanced with fresh herbs), and pre-shredded cheese cut preparation time in half. The entire dish comes together in under 30 minutes, making it feasible even on hectic evenings when comfort food cravings strike.

Leftover Transformation

The versatility of this recipe extends to clever uses for leftovers. Cold breakfast pizza makes an incredible base for next-morning eggs benedict - just top a slice with a poached egg and hollandaise. For lunch, pair a slice with mixed greens dressed in light vinaigrette for balanced flavors. These reinventions prevent leftover fatigue and showcase the dish's adaptability.

Seasonal Adaptations

This breakfast pizza welcomes seasonal touches that keep it fresh year-round. Summer brings opportunities for garden-fresh tomatoes and basil garnish. Fall calls for a sage-infused gravy and perhaps some apple-wood smoked bacon. Winter versions might include roasted garlic and rosemary, while spring invites asparagus tips and fresh chives. These thoughtful adjustments maintain excitement about a recipe that's structurally consistent.

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Final Thoughts

This Biscuits and Sausage Gravy Breakfast Pizza has become a signature dish in my home. It bridges the gap between traditional Southern comfort food and modern culinary creativity, making it perfect for both nostalgic food lovers and those seeking something new and exciting. The contrast of temperatures, textures, and tastes creates a truly memorable dish that satisfies on every level.

Frequently Asked Questions

→ Can I use homemade biscuit dough?

Yes, either homemade or refrigerated biscuit dough works well.

→ How can I make this lighter?

Use turkey sausage and lower-fat milk to reduce calories.

→ Can I make this ahead of time?

Prepare components separately and assemble just before baking.

→ What other toppings work well?

Try bacon, mushrooms, bell peppers, spinach, or different cheese blends.

→ How do I store leftovers?

Refrigerate in airtight container up to 2 days. Reheat in oven for best results.