Grilled Breakfast Pizza with Sausage Gravy

All the classic flavors of a Southern breakfast-on a pizza! Make the sausage gravy indoors, and then turn your outdoor grill into a pizza[ oven.]

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon vegetable oil, plus more for the pizzas and grill grates
  • 1 pound bulk breakfast sausage
  • 2 tablespoons all-purpose flour, plus more for dusting
  • 2 1/2 cups whole milk
  • Kosher salt and freshly ground pepper
  • 1 pound frozen pizza dough, thawed
  • 8 ounces sharp white Cheddar, shredded (about 3 heaping cups)
  • 4 large eggs
  • 2 scallions, thinly sliced
  • Hot sauce, for serving
Directions
  • Prepare an outdoor grill for medium heat. Line a baking sheet with parchment paper.

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.

  • Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour, and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/2 teaspoon pepper and 1/4 teaspoon salt. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet, and stir. Remove from the heat, cover and set aside.

  • Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.

  • Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.

  • Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill, and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Great Grilled Mains