Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Breakfast Pizza with Sausage Gravy
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- Level: Intermediate
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1079
- Total Fat
- 65 g
- Saturated Fat
- 25 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 53 g
- Cholesterol
- 338 mg
- Sodium
- 2077 mg
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.
- Level: Intermediate
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1079
- Total Fat
- 65 g
- Saturated Fat
- 25 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 53 g
- Cholesterol
- 338 mg
- Sodium
- 2077 mg
Ingredients
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.
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