Author: Laura Doer with Ways to My Heart
Serving Size: 4
1 large pizza crust see notes
1/2 lb turkey breakfast sausage
drizzle olive oil
2 1/2 cups milk
1/4 cup all purpose flour
1/2 tsp seasoned salt
2+ tsp black pepper
6 slices bacon cooked, chopped
4 eggs scrambled
2 cups shredded cheddar or cheddar blend cheese
3 scallions chopped
1. Preheat oven (see notes) and prepare pizza crust as directed on package.
2. In a medium skillet drizzle about 1 tbsp olive oil over med-high heat. Brown the turkey sausage and break up into small pieces while cooking. Once cooked through, sprinkle with the flour. Stir to coat all of the sausage and cook for another minute.
3. Pour in the milk, bring the heat up to med-high until it starts to gently boil, reduce heat to low and simmer for about 10 minutes. It will slowly start to thicken. Add seasoned salt and black pepper. Remove from heat, the longer it sits the thicker it will become.
4. Evenly distribute the sausage gravy over the pizza crust. Sprinkle with 1 cup of the shredded cheese, followed by the scrambled eggs, chopped bacon, scallions, and the remaining 1 cup of shredded cheese. Bake until crust is crispy and toppings are melted and heated. Serve with a drizzle of sriracha if desired.
I like to use the Pillsbury thin crust dough in the refrigerator section of the grocery store (by the tube biscuits). It fits perfectly in a large jelly roll pan (about 17x12). You can pre-bake it to help it stay crispy, and it holds up to the toppings. Just follow the instructions for baking on the package.
This recipe works well for a large rectangle pizza (17x12 inch pan). If you end up using a smaller crust, you could make the toppings stretch to 2 smaller pizzas. Just make sure to use a crust that holds up to heavy toppings, not too thin.