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, perfectly runny eggs, and crispy bacon.
1 ½teaspoonsactive dry yeastinstant yeast will work fine too
1 ½teaspoonssugar
1teaspoonsalt
1tablespoonolive oil
1 ¾cupsflourplus extra for kneading dough (see notes)
Cornmeal
Instructions
Pizza Dough:
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.
Country Gravy:
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.
Video
Notes
- 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.