Savory Sunrise: 20-Minute Biscuits & Gravy Breakfast Pizza Magic
Are you ready to elevate your breakfast game to legendary status? Imagine combining the comforting flavors of biscuits and gravy with the convenient shape of a pizza – all whipped up in just 20 minutes! Our Biscuits and Sausage Gravy Breakfast Pizza is about to change the way you think about brunch forever. In this blog post, we’ll unveil seven game-changing secrets that’ll transform your morning routine from mundane to magnificent. Whether you’re a seasoned home cook or a kitchen newbie, these tips will help you create a breakfast masterpiece that’ll have everyone begging for seconds.
Are you ready to elevate your breakfast game to legendary status? Imagine combining the comforting flavors of biscuits and gravy with the convenient shape of a pizza – all whipped up in just 20 minutes! Our Biscuits and Sausage Gravy Breakfast Pizza is about to change the way you think about brunch forever. In this blog post, we’ll unveil seven game-changing secrets that’ll transform your morning routine from mundane to magnificent. Whether you’re a seasoned home cook or a kitchen newbie, these tips will help you create a breakfast masterpiece that’ll have everyone begging for seconds.
The Magic Behind the 20-Minute Marvel
First, let’s explore what makes this breakfast pizza so quick and delicious. By cleverly combining ready-made ingredients with a few fresh elements, we’ve created a dish that tastes homemade but requires minimal effort. It’s the perfect breakfast pizza for busy mornings.
Essential Ingredients: Building Flavor Fast
You’ll need these key components:
- Refrigerated biscuit dough
- Breakfast sausage
- Country gravy mix
- Shredded cheese blend
- Eggs (optional)
Additionally, you’ll use common pantry staples like butter and garlic powder to complete your Breakfast Pizza.
Customization: Making It Your Own
Moreover, you can easily customize this recipe. For instance, try adding vegetables like bell peppers or spinach, or experiment with different cheese blends. This Breakfast Pizza allows for endless variations.
Frequently Asked Questions
To address common queries, here’s a list of FAQs:
- Can I make this pizza ahead of time?
- How can I make it healthier?
- Is there a vegetarian version of this Breakfast Pizza?
- Can I use homemade biscuit dough?
- How do I prevent the crust from getting soggy?
Conclusion: Your New Go-To Breakfast
In conclusion, this 20-Minute Biscuits and Sausage Gravy Breakfast Pizza is more than just a quick recipe – it’s a game-changer for busy mornings and lazy weekends alike. Whether you’re feeding a crowd or just treating yourself, this breakfast pizza is sure to impress. So, preheat that oven and get ready to revolutionize your breakfast routine!
Biscuits and Sausage Gravy Breakfast Pizza
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.
Notes
Tools(6)
Biscuits and Sausage Gravy Breakfast Pizza
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.