School Breakfast Pizza Recipe
A nostalgic knockoff of the beloved school cafeteria breakfast pizza. It has a fast crust and is topped with a velvety country sausage gravy and plenty melted mozzarella cheese. Ideal for a simple morning meal, lazy brunch or ‘breakfast for dinner’.
Ingredients
Directions
Preheat & Prep the Crust: Preheat your oven to 400 degrees F (200 degrees C). Spray an 11x15-inch rimmed sheet pan or baking sheet with non-stick cooking spray. Unfold the pizza dough and press it evenly over the bottom and partway up the sides of the pan. Poke the dough all over with a fork (this will prevent big bubbles from forming).
Par-Bake the Crust: Bake the crust 6 minutes, then take it off of the oven. Do not turn the oven off. Place the crust to the side to cool for a bit.
Make the Gravy: Meanwhile, cook the country gravy mix in a small saucepan according to package directions. Keep it warm on low heat.
Evenly smear the warm gravy over the par-baked crust, all the way to its edges. Evenly sprinkle mozzarella cheese tot he gravy, then top with the sausage crumbles.
Final Bake: Put the pizza back in the oven and bake for 10-12 minutes, or until crust is golden and cheese is melted and bubbly.
Carefully take the pan out of the oven, 5 minutes to cool slightly, then cut into squares. Serve warm and enjoy!
Note
The TrickGravy Shortcut: A packet mix will give you that nostalgic flavor and get dinner on the table faster. Topping Variations: Go ahead and sprinkle 1/2 cup shredded cheddar cheese or some cooked, scrambled eggs on top with the sausage and mozzarella. Rest: the 5-minute rest is amazing – allow the gravy and cheese to set so you can actually pick up a slice with your hands and not have toppings slide off.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use different meat?
Yes! Cook bacon until crisp; crumble it or use diced ham instead.
Can I make the crust myself?
Absolutely. Use 1 pound of your favorite pizza dough, rolled to fill the pan.
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