Deep Dish Breakfast Pizza




Introduction: Deep Dish Breakfast Pizza

Please bear with me as this is my first ever Instructable! I won't go into much detail in the preparation of ingredients, consider it more like a guide of how to put one of these pizzas together. That is kind of how I do things when I cook anyway, I do some research and mash up different recipes to come out with something of my own. This pizza came about after brainstorming with some co-workers as well as my love for my original hometown Chicago style deep dish. I had never seen one made as a breakfast here it goes!

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Step 1: "Ingredients"

Ok, this is where some may consider this a little vague. But to be honest I don't want to step on anyone's toes and publish any recipes I used as inspiration so get creative here!

Prior to making the pizza, I had a debate about pre-cooking things. When I make a regular Chicago style I never cook the ingredients due to the long bake time. Well, I should have listened to the breakfast pizza connoisseur I was dealing with because my first pizza came out like he said it would...breakfast soup. I quickly made another one, and pre-cooked ingredients are nearly a must.


Deep Dish Pizza Dough - use your favorite, I went with a flaky laminated dough that has butter in between the layers
Cheese Blend - I used mozzarella and cheddar, freshly shredded
Bacon - I live in Iowa now so we have some good options
Breakfast Sausage - again, the Iowa thing comes in to play here...every small town has their own meat locker
Sausage Gravy - did you think I was going to put tomato sauce on this thing?!
Pre-heated Oven - 425 to 450 degrees, and I consider this an ingredient because you cannot cook this thing in an oven that is not thoroughly heated!

Step 2: Prepping the Dough

You had your oven on already, right? Good.

Roll out your prepared dough to a diameter larger than your pizza pan. I used to make large 14" pizzas but I have since been converted to the 9" variety. They are so much easier to work with and I make enough dough to have two different pizzas!

Once the dough is rolled, treat it like a pie crust and roll it around your rolling pin...or wooden dowel.

Let's not forget, you will need to grease this pan. I usually use olive oil here, but I did just cook a pound of bacon so I used bacon grease instead. I'm just saying, but it wasn't a bad idea.

Unroll the dough over the pan and press it up the sides.

Step 3: Toppings!

Layer in the shredded cheese first. Then go with a mixture of crumbled bacon, sausage and the scrambled eggs. Next top the whole thing with your sausage gravy.

Put it in the pre-heated oven at 450 degrees on the lower rack for about 20-30 minutes. This will vary, but the good thing is the pizza is completely cooked with the exception of the crust!

One thing to note about the gravy, I let mine get a little too thick for my liking. I think I should have left it just a bit thinner with the upcoming baking time!

Step 4: Finished Product

And there you have it...a deep dish breakfast pizza. Maybe even the first of its kind! This was my initial attempt and I plan on tweaking it here and there, but I can't complain with the results even though the "breakfast soup" ended up in the trash. Let me know what you think, I hope it inspires some people to give it a try!

And thanks to everyone who helped with the original thought process!

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    7 years ago on Step 2

    Looks good. That'd keep you going throughout the day.