Breakfast Pizza

This recipe combines my love of pizza and classic American breakfast food into one indulgent treat. It's perfect for a special occasion or weekend brunch.

Technique Tip: Cooking the pizza on a pizza steel will result in a crispy crust. If you don't have one, you may bake the dough on a baking sheet instead; reduce the oven temperature to 450 F and bake for about 12 minutes.

Swap Option: Swap homemade pizza dough for a pre-made crust, such as Good & Gather. Add the toppings and bake for a few minutes.

Special Kitchen Equipment Required: Baking steel and pizza peel

Serves: 8

Prep time: 25 minutes

Cook time: 45 minutes

• 1 tablespoon olive oil, plus more for greasing
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 3/4 cup warm water, plus more as needed
• 1 teaspoon kosher salt, plus more to taste

• 5 strips center cut bacon
• 8 ounces bulk breakfast sausage
• 2 tablespoons all-purpose flour
• 1¾ cups whole milk, divided
• kosher salt, to taste
• ground black pepper, to taste

• 4 large eggs

• 4 ounces grated part-skim mozzarella cheese
• 1 tablespoon unsalted butter
• 2 ounces thinly sliced American cheese, torn
• chopped chives, for garnish

1. Lightly oil a large mixing bowl. Set aside.
2. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and sugar. Stir to combine. Add the water, 1 tablespoon oil and salt. Knead on medium speed for 3 to 5 minutes or until it forms a dough. If it looks a little dry halfway through, add 1 to 2 tablespoons of water.
3. Place the dough in a lightly oiled bowl, cover and allow it to rise until about doubled in size, about 2 hours.

1. Preheat the oven as hot as it goes (about 550 F). Place a baking steel in the top third rack of the oven and allow it to preheat for about 1 hour.
2. In a 10-inch skillet set over medium-high heat, cook the bacon until crispy, 2 to 4 minutes. Flip and cook for an additional 2 to 4 minutes. Transfer the bacon to a paper towel-lined plate and crumble. Reserve the bacon fat.
3. Add the sausage and cook for about 5 minutes, breaking it up as much as possible with a wooden spoon until fully cooked through. Transfer to a plate.
4. Reduce the heat to medium. In the same skillet, add the reserved bacon fat and flour. Stir to combine and cook for 1 minute. Whisk in 1½ cups milk until smooth. Season to taste with salt and pepper. Allow the mixture to thicken for 1 to 2 minutes. Stir in the sausage, then transfer to a bowl. Wipe out the pan.
5. In a small bowl, whisk together the eggs and remaining 1/4 cup milk, salt and pepper. Set aside.
6. Roll out the pizza dough to an approximate 14-inch circle. Transfer the dough to a pizza peel, top with mozzarella and slide onto the baking steel in the oven. Bake for about 5 minutes.
7. Meanwhile, cook the eggs: add the whisked eggs and butter to the skillet and cook for about 3 minutes, scrambling them with a heatproof spatula until almost set but still slightly runny.
8. Spread the sausage gravy over the par-cooked pizza dough, followed by the eggs and American cheese. Bake for 3 minutes, or until the cheese is melted and pizza is brown and crispy around the edges.
9. To serve, garnish with crumbled bacon and chives.