Chow Town

Pizza for breakfast? Certainly, when it’s biscuits and gravy

Dough is bubbly and ready to go.
Dough is bubbly and ready to go. Special to The Star

It’s Saturday morning and I’m feeling like some biscuits and gravy. Usually, I’ll head over to Broadway Butcher Shop or Happy Gillis to get my fix, but not today because I really didn’t feel like hitting the road yet.

The problem is that I don’t have any biscuits. And I’m really not in the mood to make some.

However, if you’ve been reading some of my blogs, you know that I always have pizza dough ready, which can be a great substitute for many types of bread. Also, you might remember that I like to “Put An Egg On It” as well. So today we are going to combine both of those concepts.

Time to go through the refrigerator and look for leftovers to use as toppings … sausage, bacon, salami, chicken, whatever you have that you think would taste good with gravy. Hey, this is brunch. Have fun with it.

Next, let’s talk dough. You can use your favorite pizza dough, or if you’re smart, you have some made ahead.

Flatten the dough into a disk, then place it on a pizza peel lined with parchment paper. Before we top the pizza, I like to season the dough. Why? I want every component of the dish to have flavor. Who likes to bite into boring, bland dough? Not me, that's for sure. I’m using garlic salt, pepper and a little red pepper flakes this time.

Then, put down four ounces of shredded mozzarella, and add some of the leftovers. The specifics aren’t important — you can use any leftover meat that you would like if you think it will go good with gravy … and what doesn’t?

After the pizza is topped, I put it in a heated oven — at least 30 minutes at 550 degrees — and cook it for only 3 minutes and then take the pizza out.

Now comes the fun part: I like to top the pizza with a few eggs. It’s your choice on how many to add. Hint: Use a spoon to create a divot in the toppings to keep the eggs from sliding all over the place.

Season the eggs with a little salt and pepper. Remember, we’re creating flavor here. I can’t reinforce enough how you should season and/or taste every component of a dish.

Put the pizza back in the oven and cook for one more minute at 550 degrees. Then, turn on the broiler for about 45 to 60 seconds. Keep an eye on this, as you can go from perfect to overdone in only 15 seconds. When the eggs look good and the crust looks golden, remove the pizza and place on a wire rack to let it cool for a few minutes.

While it’s cooling, drizzle the top of the pizza with gravy (use some leftover gravy if you have it, or you can make the Superfast Gravy recipe below).

And now, if you have it, add crumbled bacon for flavor and crunch. Don’t worry if the pizza looks a little messy. In my opinion, the messier it looks, the better it’s going to taste.

So I hope you get your comfort food fix with this fun dish without having to leave your house. Depending on what you have in the fridge, your pizza will probably be different than mine. That’s the beauty of creative cooking. See what you have. Add what you like. And make it yours.

Superfast Gravy

1/4 cup butter

1/4 cup flour

1/2 teaspoon garlic powder

1 teaspoon onion powder

2 cups beef broth or stock (preferably homemade — chicken will work too)

1/2 teaspoon fish sauce (optional — for added flavor)


Fresh ground pepper

In a microwave-safe container, heat up the broth/stock until steaming, about 2 minutes.

Melt butter in a medium saucepan over medium heat, add flour, garlic powder and onion powder, and whisk. Let the mixture cook for one minute or so while whisking. Add the heated broth/stock and fish sauce. Bring to a boil, and then reduce to summer for one minute. Add salt and pepper to taste.

Craig Jones is a live-fire cooking expert, the Grill Mayor for Food Network (2012), and owner of Savory Addictions Gourmet Nuts. He’s also a certified KCBS BBQ judge, a master student of pizza crafting and an enthusiastic supporter of the greater Kansas City food scene.