Oven Baked Sourdough Discard Breakfast Pizza

Description

Creamy sausage gravy creates a rich, savory base beneath melty cheese, baked eggs, and crisp oven roasted bacon. A golden sourdough discard crust bakes up sturdy enough to hold every hearty layer while staying tender and flavorful. The combination of creamy gravy, gooey cheese, soft eggs, smoky bacon, and homemade crust makes every slice taste like a full breakfast packed into one indulgent pizza. Made completely from scratch, it puts sourdough discard to good use while avoiding seed oils, preservatives, and unnecessary additives.

Ingredients

Dough

• 3/4 Cup of Filtered Water
• 2 1/4 Teaspoons of Active Yeast
• 1 Tablespoon of Raw Honey
• 1/2 Cup of Sourdough Discard
• 2 Tablespoons of Olive Oil
• 1 1/2 Teaspoons of Salt
• 2-2 1/2 Cups of All-Purpose Flour

Sausage Gravy

• 1 lb of Breakfast Sausage
• 3 Tablespoons of All-Purpose Flour
• 3 Cups of Milk
• 1 Teaspoon of Garlic Powder
• 1 Teaspoon of Onion Powder
• 1 Teaspoon of Paprika

Toppings

• 8 Slices of Nitrate-Free Bacon
• 1 Cup of Fresh Grated Cheese (Mozzarella or White Cheddar)
• 4 Large Egg

Equipment

• Non Toxic Drip Pan with Wire Rack
• Baking Sheet
• Large Mixing Bowl
• Spoon
• Large Skillet
• Spatula or Wooden Spoon
• Rolling Pin

Instructions

• Heat water to 110° in a saucepan.
• Preheat the oven to 425°F. Place bacon on a roasting rack set over a drip catcher roasting dish. Bake for 15 to 18 minutes until crisp. Remove, cool, and crumble. Keep oven at 425°F.
• Grease the baking dish with olive oil very well. Preheat the baking sheet in the oven to ensure the bottom of the pizza gets fully cooked.
• In a large bowl, combine warm water, yeast, and honey. Stir and rest 5-10 minutes until foamy.
• Add sourdough discard, olive oil, and salt. Stir to combine.
• Add flour and mix until a soft dough forms. Knead 2 to 3 minutes until smooth.
• Cover and let dough rest for 20 minutes for a quick rise.
• While dough rests, cook sausage in a skillet over medium heat until fully browned.
• Whisk in flour and cook 1 minute.
• Slowly whisk in milk. Add garlic powder, onion powder, 21 seasoning, and paprika. Allow to slowly thicken. Remove from heat. (I didn't add the 21 seasonings to the ingredients list because some folks don't have that seasoning. It's not necessary, but it adds a delicious flavor)
• Press or roll dough into a medium pizza round and place on a parchment lined baking sheet. Be very careful as the baking sheet is very hot. Do not touch the baking sheet with bare skin.
• Spread sausage gravy evenly over the dough to the edges.
• Sprinkle cheese evenly over the sausage gravy.
• Lightly press small wells into the cheese. Crack eggs gently into a small bowl then transfer to the wells so they sit on top of the pizza. (We do this to ensure the eggs are not bad and that the egg yolks don't break)
• Top with crumbled bacon.
• Bake at 425°F for 16 to 18 minutes depending on desired yolk doneness.
• Rest 5 minutes before slicing.

Notes