Basic Breakfast Pizza

Ingredients

  • 1 Pillsbury pizza crust
  • 1/2 lb breakfast sausage
  • 1 to 1 1/4 cup of milk
  • 1/4 cup flour
  • 1 lb bacon, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 bag of fresh baby spinach
  • 1 dozen eggs
  • 1 2 cup bag of shredded cheese, your choice on type
  • salt, pepper, garlic
  • pan spray or butter

Instructions

On a large, greased sheet pan, prep the pizza crust per the instructions on the container.

Dice 1 onion and 1 bell pepper.

Dice 1 pound of bacon.

The Gravy

Brown 1/2 pound of breakfast sausage in a frying pan over medium heat.

Once browned, add 1/4 cup of flour to the sausage and mix until the sausage is coated.

Add 1 cup milk to the pan, reduce heat to low.

Add salt, pepper, and garlic to taste. Probably about 1/2 teaspoon of each.

Let simmer on low heat for about 5 minutes, stir occasionally to prevent scorching.

You should be able to pull your spatula across the pan and leave a trail that is slowly filled by the gravy. If your gravy is too thick, add 1/4 cup of milk and continue to simmer until it reaches the desired thickness.

The Bacon and Veggies

Add the 1 pound of diced bacon to a frying, cook on medium-low heat until about it’s almost cooked.

Add the diced onion and diced pepper to the same frying pan. Continue to cook on medium-low heat until bacon is crispy and the vegetables are soft.

The Scrambled Eggs

In a large bowl, crack and scramble one dozen eggs.

Add eggs to a greased frying pan and cook on low heat, stirring frequently until done.

Assembly

On your already prepared pizza crust add the gravy. Spread evenly over the entire crust.

Spread scrambled eggs evenly over the entire pizza.

Spread bacon an veggie mixture over the entire pizza.

Spread 1 bag of bag of baby spinach over the entire pizza.

Spread 1 two cup bag of shredded cheese over the entire pizza.

Bake at 375 until the cheese is golden. Mine took about 30 minutes. If you have a convection oven you can probably cut the time down on that.

Makes 12 servings.

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