Cast Iron Breakfast Pizza (Print Version)

# Ingredients:

→ White Sausage Gravy

01 - 425g breakfast sausage, casings removed
02 - 3 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 240ml whole milk
05 - 120ml heavy cream
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper

→ Pizza Base

08 - 3 large eggs
09 - 100g shredded mozzarella cheese
10 - 100g shredded cheddar cheese
11 - 400g pizza dough (homemade or store-bought)
12 - 2 tablespoons fine cornmeal
13 - 300g frozen tater tots, cooked according to package instructions
14 - Freshly ground black pepper, to taste

→ For Serving

15 - Hot sauce of choice
16 - 2 teaspoons thinly sliced fresh chives

# Instructions:

01 - Preheat the oven to 230°C (450°F).
02 - Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add the sausage in a single layer and cook undisturbed until browned and crispy on the bottom, 3-5 minutes. Flip and brown the other side. Break up the sausage with a flat-sided wooden spatula and continue cooking until no pink remains, about 2 minutes more. Transfer the sausage and any excess oil to a plate lined with paper towels. Set aside.
03 - Return the unwashed pan to the heat and add the butter. Once melted, add the flour and scrape up any sausage bits stuck to the bottom. Cook the roux, whisking constantly, for 2-3 minutes, until bubbling, light golden brown, and fragrant.
04 - Slowly stream in the milk and cream, whisking constantly to prevent lumps. Bring to a simmer and cook, whisking continuously, until thickened, 5-7 minutes. Season with salt and pepper. Transfer to a heatproof bowl and set aside.
05 - Carefully wipe out the skillet and place it in the preheated oven to heat until smoking, 10-15 minutes.
06 - While the skillet heats, crack each egg into a strainer to drain excess watery whites, then place in a small bowl. Set aside.
07 - In a small bowl, mix together the shredded mozzarella and cheddar cheeses.
08 - Unroll the pizza dough onto a piece of parchment paper and shape into a 12-inch circle. If needed, trim corners of the rectangle and stretch the center outward for a rounder shape.
09 - Carefully remove the hot skillet from the oven and place on a heatproof surface. Sprinkle cornmeal evenly over the bottom. Working quickly, use the parchment to flip the pizza dough into the skillet and tuck the edges underneath to form a crust.
10 - Spread ½-¾ cup of gravy over the dough, leaving a ½-inch border for the crust. Top with half of the cooked sausage and two-thirds of the cheese. Distribute the tater tots evenly over the top.
11 - Transfer the skillet to the oven and bake for 10 minutes.
12 - Remove from the oven and gently pour the eggs onto the pizza, spacing evenly. Season each egg with pepper, then sprinkle the remaining cheese and sausage all over.
13 - Return to the oven and cook for 10-12 minutes more, until the egg whites are set but the yolks are still runny.
14 - Let the pizza cool for about 5 minutes before using a large spatula to transfer it to a cutting board. Top with the remaining gravy, hot sauce, and chives. Slice and serve immediately.

# Notes:

01 - This breakfast pizza combines the flavors of biscuits and gravy with classic pizza elements and crispy tater tots for a hearty morning meal.
02 - For a crispy crust, ensure your cast iron skillet is properly preheated before adding the dough.
03 - The eggs will continue to cook slightly after removal from the oven, so remove when the whites are just set for perfectly runny yolks.

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