Wild Boar Breakfast Pizza
When the craving for pizza meets the call for breakfast, this dish brings the best of both worlds together. A base of sharp cheddar-topped dough bakes until crisp, then gets layered with creamy country-style gravy made from wild boar breakfast sausage.
When the craving for pizza meets the call for breakfast, this dish brings the best of both worlds together. A base of sharp cheddar-topped dough bakes until crisp, then gets layered with creamy country-style gravy made from wild boar breakfast sausage. Cracked eggs finish cooking right on top, their yolks still runny for richness. A final hit of lemon zest cuts through the indulgence, creating a pizza that’s hearty, playful, and perfect for any time of day.
This recipe is a dish that brings together two of my favorite things: breakfast and pizza. When the call for a cheesy, crispy, breakfast meal hits, I dig out this recipe.
Method
Preheat the oven to 500°F to 550°F (260°C to 290°C). Roll out the pizza dough and place it on a baking stone or sheet. Top with shredded cheddar and bake until the dough is nearly, but not fully, cooked through.
Meanwhile, prepare the gravy. Heat the avocado oil in a skillet over medium heat. Once shimmering, add the sausage and cook until about 90% done. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes to form a roux, then gradually whisk in the milk. Simmer, stirring often, until thick and creamy. Season with salt, pepper, and Aleppo pepper if using.
Remove the pizza from the oven and spoon the sausage gravy evenly over the top. Crack the eggs directly onto the pizza, spacing them out so each slice will hold some yolk. Return the pizza to the oven and bake until the whites are set but the yolks remain runny, about 4 to 6 minutes. At this point, the dough should be golden and the cheese should be fully melted.
Sprinkle with fresh lemon zest. Slice and serve immediately, enjoying the blend of molten cheese, savory gravy, and rich egg yolk on crisp crust.
