1cupshredded cheddar cheese or rice shreds for dairy-free
1cupshredded Monterrey Jack cheeseI used Colby-Jack
green onionsgarnish
corn mealto dust pizza peel
Instructions
Place baking stone in cold oven, and heat oven to 500° F. for 1 hour.
Make your pizza dough or remove from refrigerator and allow to sit at room temperature. Divide dough in half and roll out into two, 12 to 14-inch circles.
Cook sausage until no longer pink. Drain and reserve fat. Tilt the pan to drain the grease away from the sausage. Remove the sausage from the pan and set aside.
Leave 4 tablespoons of sausage grease in the pan and whisk in 4 tablespoons of flour to create a roux.
Add 1 cup of milk and heat over LOW heat until the gravy begins to thicken. Set aside.
Beat eggs, one tablespoon of water, sea salt and black pepper together with a fork in a small bowl. Heat one tablespoon of butter in a non-stick skillet over medium heat, add egg mixture, and cook until the eggs are softly scrambled. Set aside.
Place the pizza crust on a cornmeal covered pizza peel (or backside of a flat baking sheet) and cover with half of the gravy.
Sprinkle half of the sausage over the gravy then top with half of the scrambled eggs, bacon pieces, and shredded cheeses.
Slide pizza onto the preheated baking stone and bake for 8 to 10 minutes, until cheese is melted and bubbly.
Garnish with green onions, cut into slices, and serve immediately. Repeat with the second pizza.
Notes
You can find the pizza dough recipe here: Pizza Dough
If you cut the pizza on the pizza peel it will damage the surface and your pizza will not slide smoothly onto the pizza stone.
Cornmeal can be used in place of the parchment paper on the pizza peel.
Feel free to add diced peppers, diced tomatoes, or your favorite vegetables before cooking.
See post for storage and prepping ahead of time instructions.
This recipe makes two pizzas. Our family needs one with dairy and one without.