A New Kind OF Breakfast...

Ingredients

• 150 g Pizza Dough (store‑bought or homemade, about one‑third of a pound)
• 2 Tbsp Unsalted Butter (cut into cubes for quick melting)
• 8 oz Breakfast Sausage (pork, broken into small pieces)
• 1 clove Garlic (minced)
• 1 Tbsp All-Purpose Flour (for thickening the gravy)
• 0.5 cup Whole Milk (adds creaminess without making gravy too runny)
• 1 tsp Worcestershire Sauce
• 1 tsp Black Pepper (freshly ground, generous amount)
• 1 tsp Cholula Hot Sauce (chili‑garlic flavor)
• 1 cup Shredded Mozzarella Cheese (low‑moisture, shredded)
• 1 Large Egg (room temperature)
• 1 Tbsp Vegetable Oil (for greasing the flat top)
• to taste Salt

Instructions

1. Make the Sausage Gravy

   Melt butter in a medium saucepan over medium heat. Add the broken‑up breakfast sausage and cook, stirring, until no pink remains. Add minced garlic and a splash of oil, sauté until fragrant. Sprinkle flour over the mixture, stir for 1 minute to cook out the raw taste. Gradually whisk in milk, stirring constantly until the gravy thickens. Season with Worcestershire sauce, generous black pepper, and hot sauce. Adjust consistency with a little more milk if needed.

   Time: PT10M

   Temperature: medium

2. Set Gravy Aside

   Transfer the thickened sausage gravy to a small bowl and keep warm while you prepare the dough.

   Time: PT1M

3. Roll Out the Dough

   Lightly flour a clean surface and your rolling pin. Roll the 150 g pizza dough into a 6‑inch round, about ¼‑inch thick. Sprinkle a little flour on the top side as well to prevent sticking.

   Time: PT5M

4. Preheat the Flat Top

   Heat the flat‑top griddle or large skillet over medium‑high heat (about 350°F). Add a thin layer of vegetable oil and spread it evenly.

   Time: PT2M

   Temperature: medium-high

5. Cook the Crust Bottom

   Place the rolled dough onto the hot surface, top side up. Cook for 3‑4 minutes, or until the underside is golden‑brown and the top begins to set.

   Time: PT4M

   Temperature: medium

6. Add Toppings

   Spread a generous spoonful of the sausage gravy over the partially cooked crust, leaving a small border. Sprinkle shredded mozzarella evenly. Using the back of a spoon, make a shallow well in the cheese and gently pour the cracked egg into it. Season with a pinch of salt and extra black pepper.

   Time: PT2M

   Temperature: medium

7. Steam the Egg

   Add a splash of water (about 1‑2 Tbsp) to the pan and quickly cover with a lid or foil to create steam. Cook for 2 minutes, or until the egg white is set but the yolk remains runny.

   Time: PT2M

   Temperature: medium

8. Finish and Serve

   Remove the lid, drizzle a little extra hot sauce if desired, and let the pizza sit for 30 seconds before slicing into four wedges.

   Time: PT2M

   Temperature: medium

Nutrition Facts

Calories

1150

Protein

52 g

Carbohydrates

51 g

Fat

67 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pizza Dough: pre‑made flatbread, naan
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Breakfast Sausage: turkey sausage, vegetarian sausage
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, half‑and‑half
• Instead of Worcestershire Sauce: soy sauce (1 tsp)
• Instead of Black Pepper: white pepper
• Instead of Cholula Hot Sauce: sriracha, tabasco
• Instead of Shredded Mozzarella Cheese: shredded cheddar, provolone
• Instead of Large Egg: egg white only, vegan egg replacer
• Instead of Vegetable Oil: canola oil, avocado oil
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Flat Top Griddle or Large Skillet
• Medium Saucepan
• Wooden Spoon or Silicone Spatula
• Rolling Pin
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Achieving a thick, lump‑free sausage gravy.
• Rolling the dough to the right thickness without tearing.
• Cooking the crust long enough to set but not burn.
• Steaming the egg so the white sets while the yolk stays runny.

Chef Tips from the Video

• Use a high‑quality pork breakfast sausage with herbs for authentic Southern flavor.
• A pinch of smoked paprika in the gravy adds depth without overwhelming the dish.
• For extra crispness, brush the crust edge with a little melted butter before cooking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat.

Freezer: Freeze the pizza without the egg (remove before freezing). Reheat and add a fresh fried egg on top.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sausage gravy a few hours ahead and keep it warm on the stove or in a low oven.
• The dough can be refrigerated, covered, for up to 24 hours before rolling.
• Measure and set out all toppings before heating the pan for a smoother assembly.

Frequently Asked Questions