Cast Iron Breakfast Pizza

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 450°F (230°C).
2. Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add the sausage in a single layer and cook without moving it for 3-5 minutes, until crispy on the bottom. Flip and brown the other side.
3. Break up the sausage with a flat wooden spatula and cook about 2 more minutes until no pink remains. Drain the sausage and fat on paper towels and set aside.
4. Keep the pan on the heat, add the butter, then the flour, scraping up the bits. Cook the roux, whisking constantly, for 2-3 minutes until light golden and fragrant.
5. Slowly whisk in the milk and cream, then bring to a simmer and cook, whisking, for 5-7 minutes until thickened. Season with salt and pepper and transfer to a heatproof bowl.
6. Wipe out the skillet and heat it in the oven for 10-15 minutes until smoking.
7. Meanwhile, drain the egg whites from each egg through a strainer and put the eggs in a small bowl. Toss the mozzarella and cheddar together.
8. Stretch the pizza dough into a 12-inch circle on parchment paper, trimming and stretching the centre if needed.
9. Take the hot skillet out of the oven, sprinkle the cornmeal over the base. Flip the dough into the pan using the parchment and tuck the edges under to form a crust.
10. Spread 1/2 to 3/4 cup of gravy over the dough, leaving a 1/2-inch border. Top with half the sausage and two-thirds of the cheese, then scatter the tater tots over.
11. Bake for 10 minutes. Pour the eggs over the pizza, spacing them evenly, season each with a pinch of pepper, then scatter the remaining cheese and sausage on top.
12. Return to the oven and bake 10-12 minutes more, until the whites are set but the yolks are still runny.
13. Cool for about 5 minutes, then slide onto a board. Top with the remaining gravy, hot sauce and chives, slice and serve.

Summarized from Tasty's video. Watch it for the details.

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EggCheeseMilkCreamHeavy creamMozzarella cheeseCheddar cheeseSausage