Sheet Pan Breakfast Pizza (Print Version)
Cheesy crust, creamy gravy, bacon, and eggs baked together for an easy, hearty breakfast on one pan.
# Ingredients:
→ Crust
01 -
2 packs (184 g each) pizza crust mix, such as Martha White
02 -
Vegetable oil, as directed on pizza crust mix
03 -
Water, as directed on pizza crust mix
→ White Gravy
04 -
45 g unsalted butter
05 -
24 g all-purpose flour
06 -
480 ml whole milk
07 -
Salt and black pepper, to taste
→ Toppings
08 -
8 to 10 slices bacon
09 -
4 large eggs
10 -
100 g shredded cheddar cheese
11 -
100 g shredded mozzarella cheese
12 -
Salt and ground black pepper, to season eggs
# Instructions:
01 -
Arrange bacon slices in a single layer on a parchment-lined baking sheet and bake in a preheated oven at 204°C for 20–25 minutes, or until crisp. Transfer to paper towels and chop when cooled.
02 -
Combine pizza crust mix with oil and water as directed on the package. Spread dough evenly over a large baking sheet. Prick the base with a fork and prebake according to package instructions.
03 -
Whisk eggs with a pinch of salt and pepper. Pour into a nonstick skillet over medium heat and cook, stirring gently, until just set. Remove from heat.
04 -
Melt butter in a large skillet over medium-high heat. Add flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk and cook, stirring, until thickened. Season with salt and pepper.
05 -
Spread an even layer of white gravy over the prebaked crust. Sprinkle with half each of the cheddar and mozzarella cheeses. Top with scrambled eggs and bacon, then finish with remaining cheese.
06 -
Return the sheet pan to the oven and bake at 246°C for approximately 10 minutes, or until cheese is melted and bubbly.
# Notes:
01 -
Allow the pizza to rest for several minutes before slicing to help toppings set and make serving easier.