Wild Boar Breakfast Pizza
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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.
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Wild Boar Breakfast Pizza
4
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
1 (16-ounce) ball refrigerated pizza dough
2 cups shredded sharp cheddar cheese
2 tablespoons avocado oil
1 pound wild boar breakfast sausage (or deer country sausage)
2 tablespoons all-purpose flour
2 cups whole milk
Salt and pepper, to taste
1 teaspoon Aleppo pepper (optional)
4 large eggs
Zest of 1 lemon
Preparation
- Preheat the oven to 500°F-550°F (260°C-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 1-2 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 4-6 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.
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