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school breakfast pizza

School Breakfast Pizza with Sausage Gravy

This nostalgic school breakfast pizza recipe features a golden pizza crust topped with creamy homemade sausage gravy, fluffy scrambled eggs, breakfast sausage, and melted mozzarella cheese. It's an easy homemade version of the cafeteria breakfast pizza you remember.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pizza
  • 1 family-size refrigerated pizza dough
  • 1 lb ground breakfast sausage
  • 2 cups whole milk mozzarella cheese freshly shredded
  • 6 large eggs
  • 1 tbsp butter
  • Salt and black pepper to taste
Sausage Gravy
  • Cooked sausage from above reserving about ⅓ for topping
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt or all-purpose seasoning to taste

Equipment

  • Large skillet
  • Nonstick skillet
  • Sheet pan
  • whisk
  • Spatula
  • Pizza Cutter

Method
 

  1. Preheat oven: Preheat oven to 425°F. Lightly grease or line a sheet pan with parchment paper.
  2. Pre-bake crust: Stretch pizza dough evenly onto the prepared pan. Bake for 5 minutes, then remove from the oven.
  3. Cook sausage: Add breakfast sausage to a large skillet over medium heat. Cook, breaking it into small crumbles, until browned and cooked through. Remove approximately ⅓ of the cooked sausage and reserve for topping.
  4. Make sausage gravy: Leave the remaining sausage and drippings in the skillet. Sprinkle flour over the sausage and stir until well combined. Cook for about 1 minute.
  5. Gradually pour in whole milk while stirring continuously. Add black pepper, garlic powder, onion powder, and seasoning to taste.
  6. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the gravy is thick and creamy. Remove from heat.
  7. Prepare eggs: Whisk eggs together with a small pinch of salt and pepper. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently scramble until just underdone and still soft. Remove from heat.
  8. Assemble: Spread sausage gravy evenly over the partially baked pizza crust. Scatter scrambled eggs over the gravy.
  9. Sprinkle mozzarella evenly over the pizza, then finish with the reserved cooked sausage and additional black pepper, if desired.
  10. Bake: Return pizza to the 425°F oven and bake for approximately 8–12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  11. Allow to cool for 3–5 minutes, then cut into rectangular slices and serve warm.

Notes

Thick gravy is key: Make the sausage gravy slightly thicker than traditional biscuit gravy so it doesn't make the crust soggy.
Don't overcook the eggs: They should still look soft when they come out of the skillet because they'll continue cooking in the oven.
Pre-bake the crust: The initial five-minute bake is especially important when using gravy as your sauce.
Cheese options: Mozzarella gives you the classic pizza effect, but you can substitute up to half with cheddar, Colby Jack, or Monterey Jack.
Sausage: Mild, hot, or sage breakfast sausage all work.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat at 375°F in the oven or air fryer.