Sausage Gravy

*mic drop*

YAH. So instead of worrying about if red sauce or white sauce was “breakfast-y enough” I was like….mmm, fuck it. neither. Sausage gravy can literally go on anything & transform it. If you know, you know. & if you don’t know, here’s another chance to get the hell out of here…. or you can stay tuned & be SHOOK with the one-of-a-kind pizza you’ll experience and want to make over & overrrr.

The most important thing to consider : the type of pizza crust you commit to using. This is actually way more important than it seems. But because my Breakfast Pizza was *literally* in the works for almost 2 years, please trust that I tried MANY variations of crusts. I’ve made my own – & it takes way too fucking long. I’ve tried to make a thicker crust since there’s lots of goodness on this pizza – stayed raw & got soggy in the middle. Gross. So I cannot stress enough that the absolute best crust to use is Wewalka Bistro European Round Pizza Dough.

Another important thing to consider is your breakfast sausage choice – yea, yea. I’ll tell you below to “use whatever you want” but don’t. Don’t even think about using turkey crumbles or ready-cooked sausage. That shit is gross & WILL NOT WORK for Mamaw’s gravy. Don’t you dare disgrace her or this recipe. I will, however, allow sausage links if there is a specific brand that’s your favorite – just take off the damn casings, duh.

Now, we shall build.

INGREDIENTS

· 1 Refrigerated pizza crust (I sincerely hope you paid attention above)

· Sausage gravy (that you JUST made!)

· ½ medium sweet Vidalia onion, sliced thin

· ½ cup fresh spinach, shredded with stems removed

· 3 slices Muenster deli cheese

· 4 oz shredded Mozzarella-Provolone mixed cheese (or Mozz is fine)

· 2 oz shredded Gouda cheese

· 4 large eggs

· ½ tsp garlic powder

· ½ tsp salt & ½ tsp pepper

INSTRUCTIONS

Preheat your oven to 375 degrees (yes I realize the pizza crust packaging says different but shut the hell up & trust me)

Roll out your pizza dough on whatever pan fits it WITH parchment paper underneath.

Ladle your prized sausage gravy out onto your raw pizza dough & don’t skimp! This pizza doesn’t have to have a crust the width of a regular pizza, so spread it to about an inch.

Once you have spread out your sausage gravy to the amount of your liking, now lay the 3 slices of Muenster cheese side-by-side around in a circle, right over top of the gravy.

Now take your thinly-sliced Vidalia onions, and generously, yet evenly, place them all over.

Next up is Popeye’s favorite – your shredded spinach. Gently throw that all over your pizza like healthy-ass confetti. After that is the time that you should sprinkle your garlic powder, salt & pepper all over everything.

Last but not least, your shredded cheese. This last layer gives a protective shield to not allow the spinach to burn, while giving a great cheesy bite.

Once assembled, pop your Breakfast Pizza in the oven for 15 minutes. Your crust should cook a bit, but still be pale. Your cheese should melt, but not brown.