Pioneer Woman Breakfast Pizza

Pioneer Woman breakfast pizza turns creamy white sauce, sausage, mushrooms and runny eggs into a crispy, cheesy brunch pizza in 43 minutes. It's an easy breakfast pizza idea for Christmas morning, weekend brunch or Easter, and the sauce is a great make-ahead step.

Cheese the pizza in four little nests before you crack in the eggs, because they hold the yolks in place. Skip that and the eggs slide across the crust and cook unevenly.

A butter and flour gravy takes the place of tomato sauce, so every bite tastes like biscuits and gravy on a crust. Brushing the edges with melted butter also gives you a golden, crisp rim that plain dough never gets.

Pioneer Woman Breakfast Pizza

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

18

minutes

Calories

620

kcal

A thin crust bakes crisp under a layer of creamy gravy, melted cheese and browned sausage. The eggs go in halfway through, so the whites set while the yolks stay soft and runny.

Ingredients

• FOR THE SAUCE:
  

• 3 tbsp. Butter
  

• 3 tbsp. Flour
  

• 3/4 c. Whole Milk
  

• Salt And Pepper, to taste
  

• FOR THE CRUST:
  

• 1 whole Unbaked Pizza Dough
  

• 2 tbsp. Melted Butter
  

• FOR THE TOPPINGS:
  

• 8 oz. weight Shredded Cheddar Or Swiss Cheese
  

• 6 oz. weight Breakfast Sausage, Cooked And Crumbled
  

• 3 oz. weight Baby Bella Mushrooms, Thinly Sliced
  

• 4 whole Eggs
  

• 1 c. Arugula
  

Directions

• Preheat the oven: Preheat the oven to 450°F and put a pizza stone or heavy baking sheet inside. That way it gets very hot while you make the sauce.
• Make the gravy sauce: Melt 3 tablespoons butter in a small saucepan, then whisk in 3 tablespoons flour and cook for 2 minutes, stirring often. Gradually mix in 3/4 cup whole milk, season with salt and pepper, then boil for 1 minute and take it off the heat to cool slightly.
• Roll out the dough: Roll the unbaked pizza dough on parchment paper until it is very thin and about 13 inches across. Then brush the edges with 2 tablespoons melted butter.
• Spread the sauce: Spread the sauce evenly over the dough, going lighter in the middle. A thick center keeps the crust from cooking all the way through.
• Add the cheese nests: Sprinkle 8 ounces cheddar or Swiss cheese over the sauce, shaping 4 little nests for the eggs. They'll keep the eggs from sliding around later.
• Top with sausage and mushrooms: Scatter 6 ounces cooked, crumbled breakfast sausage and 3 ounces thinly sliced baby bella mushrooms over the cheese. Press a little extra into the nests so the walls stay sturdy.
• Bake the crust: Slide the pizza and its parchment onto the hot stone or baking sheet. Bake for 8 minutes, then pull it out of the oven.
• Add the eggs: Crack the 4 eggs into the nests and return the pizza to the oven. Bake 8 to 10 minutes, or until the eggs are cooked the way you like them, since they'll set a bit more as the pizza cools.
• Cool and serve: Let the pizza cool for 5 to 10 minutes, then sprinkle 1 cup arugula on top. Slice it and serve while the yolks are still runny.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese on breakfast pizza?

Swiss and cheddar both work well, and you could also try Gruyere or a mild white cheddar. Pick a cheese that melts easily, since it has to form sturdy nests around the eggs.

How do I store leftover breakfast pizza?

Wrap slices tightly or keep them in an airtight container in the fridge. Eggs don't hold up well, so it's best eaten the same day or the next. Reheat in a hot oven so the crust stays crisp.

Can I make the pizza ahead of time?

You can make the gravy sauce a day ahead and keep it covered in the fridge. Rewarm it slightly so it spreads easily. Bake the pizza and add the eggs right before serving.

What if I don't have a pizza stone?

A heavy baking sheet preheated in the oven works fine. The hot surface helps the bottom crust crisp up the same way a stone would.

What is the most common mistake with this pizza?

Spreading the sauce too thick in the center is the big one, because the middle then stays doughy. Keep it light there and build up the cheese nests so the eggs stay put.