Venison Breakfast Pizza

Venison Breakfast Pizza

  • Course

    Breakfast

  • Duration

    1 hour

  • Serves

    4 to 6
Chef’s notes

Americans revel in defacing pizza. From creating pizza pockets to making squirrel the main topping. I don’t consider this something done out of disrespect, but simply a product of creativity. Pizza is a clean carbohydrate tray, with all the ingredients on display and a built-in handle in the back.

Although pizza is not typically considered the first meal of the day, this is a fun way to meld typical breakfast foods into a to-go option. With a biscuit crust, gravy sauce, and the classic eggs and venison breakfast sausage; this unconventional way to start your day is sure to impress.

Ingredients

Crust 3 cups flour 1 stick salted butter 1 tsp. baking powder 1 tsp. salt 1 cup milk

Gravy ¼ cup butter ¼ cup flour ½ tsp. salt ½ tsp. black pepper 2 cups milk

Toppings ½ cup cooked venison sausage ½ cup cheddar cheese 4 eggs

Also works with

Any ground or shredded meat

Preparation

  1. Preheat the oven to 425°F. Grate cold butter into dry crust ingredients. Mix with cold milk until combined. Roll out on a pizza sheet till about ½-inch thick. Keep the edges slightly thicker for a nice crust. Bake for about 10 minutes or until barely golden brown, it doesn’t need to be completely cooked.
  2. For the gravy, place butter into a small saucepan on medium heat. When butter is melted add ¼ cup of flour to the melted butter and stir until mixed. Let flour brown until it turns tan and starts to simmer. Then add milk, whisking vigorously until blended. Season with salt and pepper.
  3. Using the gravy as a sauce, spread to the edges of the biscuit crust. Then sprinkle the sausage evenly atop the gravy. Top with four raw eggs and cheddar cheese and place in 425°F oven for 15 to 20 minutes, or until eggs cook thoroughly.
  4. Cool, slice, and serve by itself or topped with your favorite hot sauce.
Chef’s notes

Americans revel in defacing pizza. From creating pizza pockets to making squirrel the main topping. I don’t consider this something done out of disrespect, but simply a product of creativity. Pizza is a clean carbohydrate tray, with all the ingredients on display and a built-in handle in the back.

Although pizza is not typically considered the first meal of the day, this is a fun way to meld typical breakfast foods into a to-go option. With a biscuit crust, gravy sauce, and the classic eggs and venison breakfast sausage; this unconventional way to start your day is sure to impress.

Ingredients

Crust 3 cups flour 1 stick salted butter 1 tsp. baking powder 1 tsp. salt 1 cup milk

Gravy ¼ cup butter ¼ cup flour ½ tsp. salt ½ tsp. black pepper 2 cups milk

Toppings ½ cup cooked venison sausage ½ cup cheddar cheese 4 eggs

Also works with

Any ground or shredded meat

Preparation

  1. Preheat the oven to 425°F. Grate cold butter into dry crust ingredients. Mix with cold milk until combined. Roll out on a pizza sheet till about ½-inch thick. Keep the edges slightly thicker for a nice crust. Bake for about 10 minutes or until barely golden brown, it doesn’t need to be completely cooked.
  2. For the gravy, place butter into a small saucepan on medium heat. When butter is melted add ¼ cup of flour to the melted butter and stir until mixed. Let flour brown until it turns tan and starts to simmer. Then add milk, whisking vigorously until blended. Season with salt and pepper.
  3. Using the gravy as a sauce, spread to the edges of the biscuit crust. Then sprinkle the sausage evenly atop the gravy. Top with four raw eggs and cheddar cheese and place in 425°F oven for 15 to 20 minutes, or until eggs cook thoroughly.
  4. Cool, slice, and serve by itself or topped with your favorite hot sauce.
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Save this recipe

Venison Breakfast Pizza

Recipe by: Michael Vialpando
Venison Breakfast Pizza
  • Course

    Breakfast

  • Duration

    1 hour

  • Serves

    4 to 6
Chef’s notes

Americans revel in defacing pizza. From creating pizza pockets to making squirrel the main topping. I don’t consider this something done out of disrespect, but simply a product of creativity. Pizza is a clean carbohydrate tray, with all the ingredients on display and a built-in handle in the back.

Although pizza is not typically considered the first meal of the day, this is a fun way to meld typical breakfast foods into a to-go option. With a biscuit crust, gravy sauce, and the classic eggs and venison breakfast sausage; this unconventional way to start your day is sure to impress.

Ingredients

Crust 3 cups flour 1 stick salted butter 1 tsp. baking powder 1 tsp. salt 1 cup milk

Gravy ¼ cup butter ¼ cup flour ½ tsp. salt ½ tsp. black pepper 2 cups milk

Toppings ½ cup cooked venison sausage ½ cup cheddar cheese 4 eggs

Also works with

Any ground or shredded meat

Preparation

  1. Preheat the oven to 425°F. Grate cold butter into dry crust ingredients. Mix with cold milk until combined. Roll out on a pizza sheet till about ½-inch thick. Keep the edges slightly thicker for a nice crust. Bake for about 10 minutes or until barely golden brown, it doesn’t need to be completely cooked.
  2. For the gravy, place butter into a small saucepan on medium heat. When butter is melted add ¼ cup of flour to the melted butter and stir until mixed. Let flour brown until it turns tan and starts to simmer. Then add milk, whisking vigorously until blended. Season with salt and pepper.
  3. Using the gravy as a sauce, spread to the edges of the biscuit crust. Then sprinkle the sausage evenly atop the gravy. Top with four raw eggs and cheddar cheese and place in 425°F oven for 15 to 20 minutes, or until eggs cook thoroughly.
  4. Cool, slice, and serve by itself or topped with your favorite hot sauce.