Best Breakfast Pizza
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I make this crescent-dough breakfast pizza whenever I want something faster than waffles but heartier than toast. It’s a crisp, buttery crust topped with creamy country gravy, crumbled sausage, and gooey mozzarella — simple ingredients that feel indulgent. If you like quick brunch wins that feed a crowd, this is one to keep in rotation, and you can also compare other approaches on breakfast pizza variations I’ve bookmarked.
What makes this recipe special
This recipe shines because it uses crescent dough as a shortcut to a golden, flaky crust and packet country gravy for a rich, savory base — no béchamel or long prep. It’s the kind of recipe busy parents, students, or anyone short on time turns to for a weekend brunch, a potluck, or a lazy holiday morning.
“I served this to a crowd of picky eaters and everyone asked for seconds — fast, comforting, and foolproof.”
Reasons to try it:
- Super quick: premade crescent dough and gravy mix cut the prep time dramatically.
- Budget-friendly: pantry staples plus a pound of sausage makes many servings.
- Crowd-pleaser: familiar breakfast flavors (sausage and gravy) on pizza are universally popular.
- Flexible: swap toppings or add veggies to suit your family.
The cooking process explained
Step-by-step overview — what you’ll do:
- Unroll and press crescent dough into a pan to make an even crust.
- Mix and spread prepared country gravy across the dough for a creamy sauce layer.
- Brown and crumble sausage, then scatter it evenly over the gravy.
- Top with shredded mozzarella and bake until the crust is golden and cheese is bubbly.
This keeps the process linear and approachable even if you’re cooking for the first time.
What you’ll need
Key ingredients
- 1 can or package crescent dough (usually 8–10 oz)
- 1 packet country gravy mix (plus milk as directed)
- 1 lb breakfast sausage (bulk), crumbled
- 2 cups shredded mozzarella cheese
Ingredient notes and substitutions:
- Crescent dough: provides a flaky crust; for a sturdier base, use pizza dough. For the crescent-roll technique, see this crescent roll crust technique.
- Country gravy mix: store-bought keeps it fast; swap for homemade sausage gravy if you prefer.
- Sausage: Italian or sage-flavored breakfast sausage both work. For leaner options, use turkey sausage.
- Cheese: mozzarella melts well; mix in a little cheddar for sharper flavor.
Step-by-step instructions
- Preheat the oven to the temperature listed on your crescent dough package.
- Unroll the crescent dough onto a lightly greased or parchment-lined pizza pan. Press seams together and spread the dough to form an even crust with a slightly raised edge.
- Prepare the country gravy according to the package directions, whisking to remove lumps. Let it sit a minute to thicken.
- Spread the prepared gravy evenly over the dough, leaving a small border for the crust.
- In a skillet over medium heat, cook the crumbled sausage until browned and cooked through, about 6–8 minutes. Drain any excess grease on a paper towel.
- Scatter the cooked sausage over the gravy layer in an even layer.
- Sprinkle shredded mozzarella evenly over the sausage.
- Bake in the preheated oven for the time recommended on the crescent dough package, usually 12–18 minutes, until the crust is golden and the cheese is melted and bubbly.
- Remove from oven, let rest 3–5 minutes, slice, and serve warm.
Best ways to enjoy it
Serving suggestions:
- Slice into squares or wedges and plate with a simple side salad for balance.
- Pair with fresh fruit, roasted potatoes, or a light arugula salad dressed in lemon vinaigrette.
- For brunch drinks, serve alongside coffee, Bloody Marys, or a citrusy mimosa.
Plating tip: finish slices with a sprinkle of chopped chives or a few red pepper flakes for color and a flavor lift.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate: Store cooled slices in an airtight container for up to 3–4 days.
- Reheat: Warm single slices in a 350°F oven for 8–10 minutes or in a skillet over medium heat until heated through to keep the crust crisp. Microwave reheating works for speed but will soften the crust.
- Freeze: Wrap cooled, individual slices tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
Food safety: refrigerate within two hours of baking and reheat leftovers to 165°F for safety.
Pro chef tips
- Pre-brown the sausage until well caramelized for deeper flavor; drain excess fat to prevent a soggy crust.
- Press seams of the crescent dough thoroughly to avoid splitting during bake.
- If your gravy seems thin, cook it a minute longer to thicken — you want a spreadable sauce, not a runny one.
- Use a pizza stone or preheated heavy pan for a crisper bottom if you like a crunchier crust.
- For cleaner slices, let the pizza rest for a few minutes after baking; the gravy firms up slightly and the cheese sets.
For a no-fuss, even quicker version that stays crisp, check this easy breakfast pizza recipe I use when time is tight.
Creative twists
Try these variations to change the mood:
- Veg-forward: add sautéed mushrooms, bell peppers, or spinach under the cheese.
- Cheesy upgrade: swap half the mozzarella for pepper jack or smoked provolone.
- Spicy: stir a pinch of cayenne into the gravy or top with jalapeño slices.
- Breakfast deluxe: crack a few eggs on top during the last 8–10 minutes of baking for baked eggs over pizza.
- Vegetarian: replace sausage with seasoned crumbled plant-based sausage and use vegetable gravy or a white béchamel.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–35 minutes total. Browning the sausage takes 6–8 minutes, prep and assembly 8–10 minutes, and baking roughly 12–18 minutes depending on your oven and the crescent dough instructions.
Q: Can I use biscuit dough instead of crescent dough?
A: Yes. Biscuit dough will result in a thicker, breadier crust. Press the biscuits together and flatten to an even layer before adding the toppings.
Q: Is it safe to make ahead?
A: You can assemble the pizza up to the cheese-topping step, cover tightly, and refrigerate for several hours. Bake from chilled, adding a few extra minutes if needed. For best texture, avoid assembling much earlier than the day of serving.
Q: Can I make this vegetarian or gluten-free?
A: For a vegetarian version use plant-based sausage and vegetable gravy. For gluten-free, use a gluten-free pizza crust or a gluten-free crescent dough alternative and a certified gluten-free gravy mix.
Conclusion
This crescent-dough breakfast pizza is a fast, comforting crowd-pleaser that marries convenience with classic breakfast flavors. If you want another simple take that’s similar in spirit, try the Easy Breakfast Pizza – The Farmwife Cooks for more topping ideas. For a longer-standing, highly rated version for inspiration, see the Best Breakfast Pizza Recipe – Allrecipes. If you’re interested in a sheet-pan approach that scales great for brunches, this Sheet Pan Breakfast Pizza – Cooking in the Midwest has helpful tips.
Crescent-Dough Breakfast Pizza
Ingredients
Method
- Preheat the oven to the temperature listed on your crescent dough package.
- Unroll the crescent dough onto a lightly greased or parchment-lined pizza pan. Press seams together and spread the dough to form an even crust with a slightly raised edge.
- Prepare the country gravy according to the package directions, whisking to remove lumps. Let it sit a minute to thicken.
- Spread the prepared gravy evenly over the dough, leaving a small border for the crust.
- In a skillet over medium heat, cook the crumbled sausage until browned and cooked through, about 6–8 minutes. Drain any excess grease on a paper towel.
- Scatter the cooked sausage over the gravy layer in an even layer.
- Sprinkle shredded mozzarella evenly over the sausage.
- Bake in the preheated oven for the time recommended on the crescent dough package, usually 12–18 minutes, until the crust is golden and the cheese is melted and bubbly.
- Remove from oven, let rest 3–5 minutes, slice, and serve warm.
