Sausage Breakfast Pizza with Country Gravy

If making your own pizza crust, start it now. If using frozen, defrost it now.

Meanwhile, cook the breakfast sausage. If using ground sausage, keep the crumbles somewhat large, about ¼ inch in diameter. If using links, cut to the same size.

Transfer 3 tablespoons of the sausage drippings to a skillet. Add flour and whisk to make a roux. It should resemble a smooth, wet paste. Cook for a minute, stirring constantly. Add milk and whisk until the roux is fully dissolved. Add plenty of black pepper, and salt to taste.

Stir and cook until the gravy is thickened to a relatively thick country gravy. Set aside to cool.

Scramble the eggs and set aside to cool.

Preheat oven to 550° F, with a pizza stone inside. When the dough is ready and the toppings are no longer hot, roll or stretch the dough to the size of the pizza stone.

Place the stretched crust on a pizza peel, or inverted cookie sheet, covered in parchment paper. Spread the country gravy over the crust, just short of the outside edge. Top the gravy with the scrambled egg and sausage. Sprinkle the cheese over the egg and sausage.

Slide the parchment paper and pizza onto the hot pizza stone and bake for 12–15 minutes, or until the cheese is melted and the crust is golden on the edges. Remove from the oven. Slice and serve.

Notes:
1. The sausage, country gravy, and scrambled eggs can be prepared the day before and refrigerated until before use. If refrigerated, allow the ingredients to warm to room temperature so as not to stifle the yeast in the dough.
2. This country gravy recipe makes more than you will need for one pizza.
3. You can substitute bacon or other breakfast meat for the sausage. If your substitution does not generate pan drippings, use 3 tablespoons of butter instead of the pan drippings when making the gravy.