Biscuits and Sausage Gravy Breakfast Pizza
Indulge in the ultimate breakfast fusion with our Biscuits and Sausage Gravy Breakfast Pizza. This 20-minute marvel combines the comforting flavors of fluffy biscuits and creamy sausage gravy with the convenience of pizza, creating a hearty and satisfying meal that's perfect for lazy weekend brunches or quick weekday breakfasts.
Ingredients
For the crust:
- 1 1/2 cups warm water
- 2 teaspoons active dry yeast
- 3 tablespoons sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
For the sausage gravy:
- 1 pound sweet Italian sausage, casings removed
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
For the biscuits:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk
For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
Instructions
- Make the crust: In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes, until the yeast is activated and foamy. Add the flour, salt, and melted butter, and mix until a dough forms. Knead the dough for 5-10 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, until it has doubled in size.
- Make the sausage gravy: In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes. Remove the sausage from the skillet with a slotted spoon and set it aside on a plate. Leave the drippings in the skillet. Add the flour to the skillet and cook for 1-2 minutes, until it is lightly browned. Gradually add the chicken broth and heavy cream, whisking constantly, until the mixture comes to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes, until the gravy has thickened. Stir in the butter until it is melted. Season the gravy with salt and pepper to taste.
- Make the biscuits: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the buttermilk and stir until the dough comes together in a shaggy mass. Turn the dough out onto a floured surface and knead it a few times, until it becomes smooth and pliable. Roll the dough out to a thickness of about 1 inch. Use a biscuit cutter or the rim of a glass to cut out the biscuits. Gather the scraps, re-roll the dough, and cut out additional biscuits.
- Assemble the pizza: Preheat the oven to 425°F (220°C). Punch down the risen dough and roll it out to a thickness of about 1/4 inch. Transfer the dough to a greased pizza pan or baking sheet. Spread the sausage gravy over the dough, leaving a 1/2 inch border around the edges. Top the gravy with the shredded mozzarella cheese, shredded cheddar cheese, chopped parsley, and chopped scallions. Arrange the biscuits on top of the pizza, leaving a little space between each biscuit.
- Bake the pizza: Bake the pizza in the preheated oven for 15-20 minutes, until the crust is golden brown and the biscuits are cooked through.
- Serve: Serve the Biscuits and Sausage Gravy Breakfast Pizza hot, garnished with additional chopped parsley and scallions if desired.