This breakfast pizza layers crispy bacon, creamy sausage gravy, soft-scrambled eggs, and melted cheese on a golden crust baked in the Blackstone E-Series Pizza Oven. It’s simple to prep, fast to bake, and a reliable crowd-pleaser for breakfast, brunch, or weeknight “breakfast for dinner.”

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Ingredients

• Bacon, cooked crispy
• Breakfast sausage
• Flour (for thickening the gravy)
• Milk (as needed for the gravy)
• Blackstone Essentials Blend (or your preferred seasoning)
• Eggs (6), whisked
• Butter (for cooking eggs)
• Pizza dough ball (Aldi ready-made works well)
• Shredded Mexican blend cheese
• Semolina flour (for rolling/stretching dough)

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Instructions

1. Cook the bacon
   Cook bacon until crisp. Transfer to paper towels to drain and cool; crumble or chop.
2. Make the sausage gravy
   Brown sausage in a pan. Stir in flour to coat. Slowly add milk while stirring until a smooth, thick gravy forms. Season with Blackstone Essentials Blend. Keep warm over low heat.
3. Soft-scramble the eggs
   Whisk eggs. Melt butter in a nonstick pan over low heat and cook, stirring frequently, until small soft curds form. Slightly undercook; they will finish in the oven.
4. Prepare the dough
   Dust your work surface and dough with semolina flour. Roll and stretch the dough to your desired size and shape, leaving a slight rim for the crust.
5. Assemble the pizza
   Preheat the Blackstone E-Series Pizza Oven on the fresh-pizza setting. Spread a thin, even layer of sausage gravy over the dough. Distribute the soft-scrambled eggs, then add shredded cheese. Top with crumbled bacon.
6. Bake
   Lightly flour the pizza peel. Dock the crust (poke a few holes with a fork) to prevent large bubbles. Bake at about 600°F for roughly 5 minutes, or until the crust is well risen and the cheese is melted and lightly browned.
7. Serve
   Remove from the oven, rest 1–2 minutes, slice, and serve hot.

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Tips & Variations

• Add-ins: sautéed peppers, onions, or hash browns work well under the cheese.
• Cheese swaps: try mozzarella plus a little cheddar or Monterey Jack.
• Gravy thickness: if it gets too thick, whisk in a splash more milk; too thin, simmer another minute.
• Make-ahead: cook bacon and sausage gravy the day before; rewarm while the oven preheats.