Breakfast Pizza

It PIZZA night at our house. Friday nights I like to have pizza, either frozen or if I'm feeling spunky we'll make pizza. And since we've got a leftover Boboli crust I think we'll make the pizza this week.
I've always loved breakfast foods, and when Red Baron came out with their quick fix biscuit style breakfast scrambles I fell in love. They're so yummy and fill you up. The only problem is they're a bit expensive. So I'm going to solve that problem by making my own!

This is a meal in itself so no menu for the night.

Not "Barren" Breakfast Pizza

Ingredients:
1 Boboli pizza crust
1 lb ground breakfast sausage
6 eggs
1 pkg of mixed cheese
milk
flour
butter
salt & pepper

Preheat the oven to 450'

1. Heat large skillet to medium high. Add the ground sausage and cook until fully cooked.
2. Remove sausage from skillet with a slotted spoon, allowing the grease to remain in skillet.
3. If you need more grease/butter add a few tbsp of butter. We're making a roux so that we can make our gravy. Gradually add a tbsp of flour and mix. Your flour-grease mixture should look like peanut butter, so gradually keep working to get that consistency.
4. After you've achieved your "peanut butter" slowly add 1 cup of milk to the skillet, using a whisk, stir the milk in. Keep adding milk 1 cup at a time until you've gotten a smooth gravy consistency. You might want to make it thicker than you usually prefer since it will be the sauce on your pizza.
   
5. Salt & pepper your gravy to taste.
6. Add the sausage back into the skillet.
7. Place the pizza crust on a baking sheet and bake for about 5 minutes, this will harden the crust up so you don't end up with soggy pizza.
8. After crust has harden remove from oven and set aside.
9. Scramble your eggs, adding salt & pepper to taste. Add a splash of milk and a handful of cheese.
10. With a fresh skillet, cook your scrambled eggs.
    
11. When done remove them from heat and drop handfuls of egg on the pizza crust, leaving at least a 1 inch border.
12. Next spoon your sausage and gravy on top of the eggs and crust, leaving the same 1 inch border.
13. Finally generously layer cheese on top of the gravy and eggs. You want the cheese to form a nice top layer barrier.
14. Place in oven and back for 15 to 20 minutes, or until cheese has melted and the gravy is bubbly.
15. Remove from oven and allow plenty of time to cool!

Photo courtesy of CookingLight.com