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Breakfast pizza, it’s a thing! This breakfast pizza with country gravy is everything you want in a breakfast pizza. It has a buttery, garlic, and herb crust, creamy country gravy, lots of cheesy mozzarella, over easy eggs, and crispy bacon.
This post is sponsored by Tony Chachere’s, but all opinions are my own.
Pizza for Breakfast
We’ve all been there, pulling a cold slice of last night’s pizza out of the fridge and eating it for breakfast the next day. Now I’m not dissing leftover pizza for breakfast, because this still happens at my house. But, a breakfast pizza? Now we’re really talking about something special, especially when it’s seasoned with our favorite Tony Chachere’s seasoning, or “Tony’s” as we like to call it!
What Makes this Homemade Pizza Crust So Good
This pizza uses our absolute favorite homemade pizza crust! This cornmeal pizza crust is chewy and delicious, but is not too dense and has a nice rise to it. Cornmeal might not seem like anything special, but it adds a great crunch and texture to your pizza! You might not have noticed the cornmeal on your pizza at major chains like Papa John’s and Domino’s, but it’s there, and it really does make a difference!
How to Make Pizza Dough Taste Better
We’re all about making out pizza crust super flavorful! One way we do that here is by brushing the crust with a delicious buttery, garlic, and herb mixture. We take melted butter, minced garlic, chopped parsley, and Parmesan, mix it all together, and coat our pizza crust in it! It takes that pizza crust from good to SO GOOD.
Do I have to use your homemade pizza crust?
While I think this homemade pizza crust really makes the pizza, you can use some quicker alternatives to speed up the process. But whatever use as your crust, don’t skimp on the butter-herb basting of the crust. Here are a couple of alternatives you can do instead:
- Use our 5-minute pizza dough recipe(no yeast and super fast and easy!)
- Crescent Roll Dough
- Store bought pizza dough
- Several medium-large flat breads (like naan, or large pitas)
Do I have to use bacon in this recipe?
We love bacon in our house! In fact, we’re using eight slices of bacon, because bacon just makes everything better! But, if you prefer sausage or ham, both of these would be great alternatives to bacon in this recipe.
How to Make Country Gravy
Country gravy is super easy to make! It consists of just a few basic ingredients: butter (or some sort of fat), flour, milk, and seasoning. I used butter when making this recipe, but I often use bacon grease or leftover sausage drippings if I have it.
Brown the Butter and Flour
You’ll want to brown the butter and flour together, this will toast the two and give your gravy more flavor! Then you’ll add your milk, you’ll want to whisk it in to try and get it as smooth as possible.
How to Season the Country Gravy
And finally, seasoning. We used Tony’s Chachere’s Spice N’ Herbs Creole Seasoning in our country gravy. We’ve been Tony Chachere’s fans ever since we lived in Louisiana! I grew up with a shaker of Tony’s always sitting on our counter; it seasons everything just right!
Pizza with an egg on top?
An egg on top of a pizza might sound weird, but trust me that rich, slightly runny yolk, adds such a delicious pop of flavor you will love! The trick to making this just right is you want to partially bake your pizza, then add the eggs, and return the pizza to the oven. You want your egg whites to be completely set, but still have a little wobble in center yolk.
Watch us Make this Pizza!
Can I add other toppings to this pizza?
Of course! I love the combination I came up with, but you can add some other tasty toppings if you want.
Other breakfast topping ideas:
- green onions
- cherry tomatoes
- cooked sausage crumbles
- Canadian bacon
- crumbled feta
- fresh spinach
How long does this pizza last?
This pizza is definitely best fresh from the oven! The runny egg and gooey cheese will never be as good and flavorful as they are straight out of the oven. But if leftover pizza is your thing, then this pizza is best eaten within 3 days. If you’re reheating it in the microwave just be aware that your egg yolk may cook up more in the microwave (still tasty!).
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- 1 ½ tablespoons butter or grease reserved from frying bacon
- 1 ½ tablespoons flour
- 1 cup whole milk
- ¼ + ⅛ teaspoon Tony’s Chachere’s Spice N’ Herbs Creole Seasoning
- 3 eggs
- 8 slices of bacon, cooked
- 1-1 ½ cups mozzarella, shredded
- Italian parsley, finely chopped
- Tony’s Chachere’s Spice N’ Herbs Creole Seasoning
Butter-Herb Mixture for Brushing Pizza with:
- 3 tablespoon melted butter
- 3 tablespoon parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons Italian parsley, finely chopped
- ¾ cup warm water
- 1 ½ teaspoons active dry yeast (instant yeast will work fine too)
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 ¾ cups flour, plus extra for kneading dough (see notes)
- In a large mixing bowl combine warm water, sugar, and yeast. Let mixture stand for 5-10 minutes until completely dissolved and yeast is beginning to bubble. Stir in ¾ cup flour with a wooden spoon. Then
gradually add 1 more cup of flour until the dough starts to ball up. The dough should be soft and sticky. If the dough is too wet add another tablespoon or 2 of flour. Tip the dough on to a lightly floured surface and sprinkle flour on top. Knead for 5 minutes.
- Coat your previously used bowl with olive oil. Shape your dough into a ball and place into the bowl. Pull a large piece of plastic wrap out and spray it with cooking spray. Cover the top of the bowl with plastic wrap (cooking spray side down). Place in a warm place to rise for 1-2 hours until doubled in size (see notes). While your pizza dough is rising, start making your country gravy and frying your bacon.
- After dough has doubled, knock the air out of the dough. Knead a couple of times until the dough tightens up a little bit. Divide the dough in half and shape into 2 balls. Place back into the bowl, recover with plastic wrap, and let rest for 15 minutes.
- Preheat oven to 475 degrees Fahrenheit. Take your baking sheet or pizza stone and coat with cooking spray or olive oil. Sprinkle cornmeal over baking sheet or pizza stone (this gives the pizza an extra crunch and texture—don’t skip it!)
- Tip dough on to lightly floured surface and using a rolling pin, roll pizza into a 12-inch circle. Transfer dough to baking sheet or pizza stone. Turn edge of dough in a bit and pinch to create a crust.
- In a small bowl mix the ingredients listed under “Butter-Herb Mixture for Brushing Pizza.” Use a pastry brush (or a spoon if you don’t have one) and coat the pizza crust with the mixture. Then sprinkle with additional cornmeal. Prick the pizza crust with a fork a few times to prevent bubble from forming.
- Top your pizza with your country gravy, mozzarella, and bacon. Bake for 6 minutes, then remove from oven.
- Use the back of a spoon to create 3 small wells for your eggs. Crack your eggs, placing one egg in each well created. Sprinkle a little Tony’s Chachere’s Spice N’ Herbs Creole Seasoning on top of your eggs and return to oven for 8-10 minutes or until the whites of the eggs are set, but the yolk is still soft.
- Remove from oven and top with some freshly
chopped Italian parsley, slice pizza and serve immediately.
- In a medium saucepan over medium heat, add your butter until melted. Whisk in your flour and brown the two together for 1-2 minutes.
- Then whisk in your milk, whisk until there are
no lumps. Add in your Tony’s Chachere’s Spice N’ Herbs Creole Seasoning,
- Continue to cook until your gravy is thick, then
remove from heat.
- I typically use all-purpose flour for this
recipe, but if you want a super crispy crust use bread flour! All-purpose flour will give you a chewier crust.
- I like to turn my oven to 170 degrees Fahrenheit
while I’m mixing up the dough. Then when the dough is placed in the bowl and covered plastic wrap turn the oven off and place the bowl in the oven to rise.
Amount Per Serving: Calories: 548Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 118mgSodium: 1712mgCarbohydrates: 54gFiber: 3gSugar: 3gProtein: 19g
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