Sausage and Egg Breakfast Pizza

1. Prep the dough according to the package directions, and let it rest at room temperature for 30 minutes – you’ll roll it out later.
2. While the dough is resting, heat a skillet over medium heat.
3. Brown the sausage, breaking it up as it cooks, for 8-10 minutes until the sausage is cooked through.
4. Remove the sausage from the skillet and add the olive oil to the pan with the drippings.
5. Stir the flour into the oil and remaining sausage fat and mix for 1-2 minutes until all of the flour is combined.
6. Add 1/2 cup of the milk and stir, letting the milk absorb into the flour mixture.
7. Pour in the remaining cup of milk and lower the heat to medium-low. Cook, stirring frequently, until the gravy has thickened and no lumps remain. You may need to break up some lumps with your spoon while it’s cooking.
8. After the gravy has thickened, stir the crumbled sausage back into the gravy and remove the pan from heat. Season with salt and pepper.
9. Place a small skillet over medium heat. Beat the 5 eggs in a bowl and add to the pan, stirring occasionally until the eggs are almost cooked to your liking. Turn off the heat.
10. Preheat the oven to 450 degrees F.
11. Roll the pizza dough out to fit your pizza stone or baking sheet.
12. Sprinkle 1/4 cup of the cheese on top of the dough. Spread the sausage gravy on top of the cheese layer. Add the scrambled eggs to the pizza, top with the remaining cheese, and sprinkle with the rosemary.
13. Bake at 450 degrees for 14-18 minutes until the crust is golden around the edges and the cheese is melted.
14. Let the pizza cool for 5-10 minutes before serving.