Sausage Breakfast Pizza

Name: Sausage Breakfast Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp extra virgin olive oil; 4 oz (1 link) sweet Italian sausage; 1 tbsp unsalted butter; ½ onion, finely diced; ⅓ cup pizza sauce; 3 oz shredded fontina cheese; 2 oz shredded pecorino romano cheese; 3 eggs; ½ recipe artisan pizza dough (one 15 oz dough ball)

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It all started on a lazy Sunday morning when I craved something warm, comforting, and just a little indulgent. I had eggs, cheese, sausage, and a leftover ball of pizza dough in the fridge. That’s when inspiration struck: breakfast pizza. One bite of the crisp crust, gooey cheese, caramelized onions, and golden yolks, and I was hooked.

This easy sheet pan dinner (or brunch winner!) is perfect for beginner cooks. Why? It’s incredibly flexible, forgiving, and doesn’t require fancy kitchen gear or complicated techniques. It’s a quick and healthy meal when made with fresh ingredients and is hearty enough to start your day strong—or wrap it up in comfort food fashion.

Why This Recipe is Special

This sausage breakfast pizza isn’t just a clever twist on your favorite takeout—it’s an inviting way to cook breakfast that brings people together. The blend of melty cheese, golden eggs, and flavorful sausage turns ordinary ingredients into something a little extraordinary. Best of all, everything can be prepped ahead, making it ideal for meal planning or laid-back entertaining.

You don’t need to be a pizza pro or a morning person to pull this off. Whether you’re cooking for one or feeding a crowd, this recipe offers simplicity, versatility, and major satisfaction.

Ingredients and Preparation

Pizza Dough
The foundation of your breakfast pizza. You can use store-bought dough for ease or make a homemade version for a bubbly, artisan crust. Dough provides the crisp-chewy texture that holds all the toppings together.

Pizza Sauce
A simple tomato sauce adds moisture, tang, and depth to the base. Choose a smooth marinara or a bold tomato paste blend. No pizza sauce? Try pesto or even a garlic oil drizzle.

Sausage
Savory and crisp, sausage brings meaty richness to every bite. Sweet Italian sausage works great, but you can also use spicy varieties, bacon, or plant-based crumbles for flexibility.

Eggs
Eggs make this a true breakfast dish. When baked on the pizza, they add creaminess and visual flair. Fried or poached eggs can be used instead if you’re worried about baking them just right.

Onions
Caramelized onions introduce natural sweetness and umami. They balance the richness of the sausage and cheese beautifully.

Fontina and Pecorino Romano Cheese
Fontina melts smoothly, creating a creamy blanket, while Pecorino Romano adds a salty, tangy kick. Swap in mozzarella and Parmesan if needed—just aim for a combo of melty and bold.

Butter and Olive Oil
Used for cooking the onions and sausage. Olive oil also boosts flavor while keeping everything from sticking.

Step-by-Step Instructions

Step 1 Preheat your oven to 500°F with a pizza stone or sheet pan inside. Let it heat for at least 45 minutes for that crisp, pizzeria-quality crust.

Step 2 While the oven heats, cook your sausage in a skillet over medium-high heat, breaking it into bite-sized crumbles. Cook until browned and crispy, then set it aside on a paper towel-lined plate.

Step 3 In the same pan, add a bit of butter and toss in finely diced onions. Season with a pinch of salt and cook over medium heat for 10 minutes until softened. Lower the heat and cook for another 10 minutes until golden and caramelized.

Step 4 Crack your eggs into separate small bowls. This will help you slide them onto the pizza easily later without breaking the yolks.

Step 5 On a floured surface, stretch your dough into a 12-inch circle. Place it on a floured pizza peel or parchment paper if using a sheet pan. Make sure it slides easily.

Step 6 Spread the pizza sauce evenly over the dough, leaving a small border. Sprinkle on your shredded cheeses, followed by the sausage and onions.

Step 7 Gently slide the pizza onto your hot stone or sheet pan. Once in the oven, use a spoon to create small wells in the toppings and pour an egg into each well.

Step 8 Bake for 8–10 minutes, until the cheese is melted, the crust is golden, and the egg whites are set (yolks should still jiggle slightly).

Step 9 Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy every gooey, savory bite.

Beginner Tips and Notes

Egg Troubles? If cracking eggs onto the pizza sounds stressful, fry them separately and place them on top after baking. It’s foolproof and just as tasty.

Overcooked Veggies? If your onions or sausage start browning too fast, reduce the heat and stir frequently. Low and slow wins here.
Dough-Sticking Issues? Dust your peel or parchment generously with flour or cornmeal before placing the dough on it to prevent sticking.
Tool Tip: Don’t have a pizza stone? Use an upside-down sheet pan preheated in the oven—it works surprisingly well.

Prep Like a Pro: Make your toppings the night before, and breakfast will be as easy as stretch, top, bake.

Serving Suggestions

Pair this breakfast pizza with a simple arugula salad tossed in lemon vinaigrette for a fresh contrast. For a heartier plate, add roasted breakfast potatoes or a fruit salad on the side.

Hot sauces like sriracha or a creamy hollandaise drizzle make great condiments. If you have leftovers, store slices in an airtight container and reheat in a toaster oven or skillet for the best texture.

Conclusion

Whether you’re new to cooking or just looking for a fun, satisfying recipe, this lemon herb chicken recipe-inspired twist on a breakfast pizza delivers. With its easy-to-follow steps, customizable ingredients, and comforting flavors, it’s the perfect dish to build your kitchen confidence.

If you give this easy sheet pan dinner a try, let me know how it turned out. Did you stick with sausage or add your own flair? Drop your thoughts in the comments—I love hearing how others make this recipe their own!

FAQ About Sausage Breakfast Pizza

Can I use store-bought pizza dough?

Absolutely! Store-bought dough is a great shortcut and still yields a delicious crust. Look for fresh dough in the refrigerated section for the best results.

How do I keep the eggs from overcooking on the pizza?

Keep an eye on the oven and pull the pizza out when the whites are just set and the yolks are still jiggly. You can also cook the eggs separately and add them on top afterward for more control.

Can I make this pizza vegetarian?

Yes, just skip the sausage or replace it with plant-based sausage, sautéed mushrooms, or spinach for a meat-free version that still packs flavor.

What cheese substitutes can I use?

Mozzarella and parmesan are excellent alternatives to fontina and pecorino romano. The key is combining something melty with something sharp for balanced flavor.

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