Looking for a Sausage Breakfast Pizza recipe to start your day? This homemade breakfast pizza is one of the easiest recipes to whip up! That all started the love for this pizza that’s loaded with eggs, sausage, mushrooms, and cheese! It is very filling and is great to have any time of the day you want.
I remember wanting to put all toppings and garnish on this one. I want this, I want that, actually ( eyes on that jar of Feta cheese) those too! So if I were you don’t be afraid to experiment to find the perfect match and just go splurge on it! So many to choose from! don’t be shy to try it all with your pizza. But don’t overdo it as well if you don’t want to eat soggy-crust pizza.
What Type of Sausage is Best for Pizza?
I personally recommend putting Salami and Pepperoni because usually, the ingredients in it are already rich in flavor like herbs, garlic, and even wine (yes! I mean that’s one ingredient putting a punch to its taste). Plus these sausages don’t need to be boiled or fried. Why?- because meat such as prosciutto or boiled pork is also sold after heat treatment, so you can use it safely straight from the package and put it on your pizza.
Honestly, don’t we all love to experiment with different ingredients? Because we love different flavors! That’s why for this sausage breakfast pizza (but not only on this) you may add toppings of extra cheese, diced tomatoes, Arugula, olives, chilis ( if you like it spicy-hot), and a fried egg.
- Pizza Dough – easiest and tastiest pizza dough you’ll ever need. No stand mixer required or any fancy equipment.
- Eggs – adding it to the dough will give better browning characteristics to the dough and to some extent also provide a richer flavor. Also, egg whites have been added to improve the crispiness of the baked crust.
- Milk – strengthens gluten, helps crust brown, and softens the crumb. An enzyme in milk also slows the growth of the yeast and it breaks down the protein in the flour and weakens the dough.
- Salt – affects the elasticity and texture of the dough creating a dough that is stronger and feels less sticky.
- Pepper – add according to taste.
Sausage Breakfast Pizza Toppings
- Pork sausage – it should be the sausage that adds flavor, that totally enhances the whole pizza-eating experience. Go on with this recipe and you’ll find out what I’m telling you about.
- Red Onion – it is assertive and spicy when raw; still strong, but when cooked it becomes sweeter. I’m talking about that kind of sweetness that a roast vegetable gives.
- Green Pepper – the unripe versions of red, yellow, and orange peppers. When the pepper is green and less ripe, it tends to have a slightly bitter taste that isn’t quite as popular with the kids but as it ages, the pepper sweetens.
- Garlic – this fella has a unique, pungent flavor that borders on spicy when raw and nutty when cooked.
- Butter – If you add a little butter to that dough you can make a pizza with flaky, buttery layers.
- Mozzarella Cheese – is made up of buffalo’s milk. This is the most essential and prominent difference between these two cheese. It also has a longer shelf life and can be preserved and stored in the refrigerator for the span of a month or so.
- Mushrooms – is a type of fungus that has a unique savory flavor known as umami, and a dense, meaty texture when cooked.
- Cheddar Cheese – that is made in a classical way tends to have a sharp, pungent flavor, often slightly earthy. The “sharpness” of this cheese is related to the levels of bitter peptides it has.
Tips and Tricks
- Brown the Sausage. Take the raw sausage and roll it in flour before placing it on the dough, this will help promote browning.
- Taste before buying. Try to buy a new type of sausage where you can taste it. Most often, these are small private shops or markets. In supermarkets, everything is sold in plastic packaging, and you can try it only at home.
- Cooking Heat and Sizing. In higher degree ovens the raw sausage should be pinched flat in dime-size pieces. This will allow your raw sausage to cook better, faster, and more thoroughly.
- Raw Ingredients Last. You should also apply any raw ingredient on the top of your pizza and make it the last ingredient before going into your oven.
Enjoying this delicious breakfast pizza? but you know sometimes it’s nicer to have a little something on the side, too. So, whether you want to balance out your slice with some salad like Red Potato Salad or South West Chicken Salad or would rather dig into more carbs- like Homemade Garlic Bread for that instance?
Making Ahead and Storage Instructions
You can assemble the pizza the night before. Be sure to cover well overnight. In the morning, brush the pizza crust with oil and pop it into a preheated 450°F oven for 15-20 minutes. To freeze assembled pizza, partially bake ( go for 6 minutes) and cool.
More Recipes and Breakfast Ideas
How to Make Sausage Breakfast Pizza
Prep and pre-bake
- Preheat the oven to 400℉. Press pizza dough onto the bottom of a parchment-lined baking sheet. Prebake for 11-13 minutes or until golden brown. (Photo 1)
- Mix the eggs, milk, salt, and pepper: In a small bowl, whisk the eggs, milk, salt, and pepper then set aside. (Photos 2-3)
- Cook the pizza toppings: Cook the In a large skillet set over medium heat, cook the sausage, onion, and green pepper until the sausage is no longer pink, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Remove from heat and drain. (Photo 4)
Arrange the pizza
- Melt butter and add egg mixture: In the same skillet, melt butter over medium heat. Add egg mixture, cook and stir until almost set. Spread cooked eggs evenly over the crust. (Photos 5-6)
- Toppings 1 – Then top with sausage mixture and Mozzarella cheese. (Photos 7-8)
- Toppings 2 – Then top with mushrooms, and lastly, top it with Cheddar cheese. (Photo 9-10)
- Bake, cut, and serve: Bake 5-10 minutes longer or until the crust is fully baked and cheese is melted. Cut into squares and serve garnished with green onion and hot sauce, if desired.
Enjoy a bite!
Sausage Breakfast Pizza
- 1 pizza dough
- 6 large eggs
- ¼ cup or 59 ml milk
- ½ tsp or 6g salt, more to taste
- ¼ tsp or 0.58 pepper, more to taste
- 1 pound or 454g bulk pork sausage
- ½ medium red onion, chopped
- 1 small green pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp or 28.4 g butter
- 1 cup shredded mozzarella cheese
- ½ cup sliced mushrooms
- 1 cup shredded cheddar cheese
- Green onion, for garnish (optional)
- Hot sauce, for garnish (optional)
- Preheat the oven to 400℉.
- Press pizza dough onto the bottom of a parchment-lined baking sheet. Prebake for 11-13 minutes or until golden brown.
- In a small bowl, whisk the eggs, milk, salt, and pepper; set aside.
- In a large skillet set over medium heat, cook the sausage, onion, and green pepper until the sausage is no longer pink, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant. Remove from heat and drain.
- In the same skillet, melt butter over medium heat. Add egg mixture, cook and stir until almost set.
- Spread cooked eggs evenly over the crust.
- Top with the sausage mixture.
- Top with Mozzarella cheese.
- Top layer of mushrooms
- Top layer of Cheddar cheese.
- Bake 5-10 minutes longer or until the crust is fully baked and cheese is melted. Cut into squares and serve garnished with green onion and hot sauce, if desired.
Tips & Notes:
- Wrap the leftovers in plastic wrap and refrigerate for up to two days. To reheat, unwrap the breakfast pizzas and place them on a baking sheet, heat in the oven at 200ºF for ten to twelve minutes.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.