Pizza for breakfast? No cold, old slices here. This pizza features soft-scrambled eggs in a creamy sauce topped with sausage, peppers, onions... whatever your favorite omelet topping! Sharp cheddar cheese adds tang, and mozzarella gives that stretch and pull we love. Treat the family this weekend and make pizza... for breakfast!
Preheat the oven to 400°F with a rack in the center.
Roll or pat out your pizza dough to a 14" round or 12" x 16" rectangle and transfer to a parchment-lined 14" round pizza pan or baking sheet. Set aside while you prepare the filling. (Letting your pizza crust rise a bit before topping will give you a fuller, more bready crust. If you prefer thin crust, skip the rise and roll your crust just before topping.)
In a large sauté pan, cook the onions and peppers in a touch of butter or oil until they begin to soften. Add the sausage, breaking it up with a spatula as you go. Cook until the sausage is cooked through but not browned. Drain the mixture of excess fat and set aside to cool slightly.
In the same pan, cook the butter and flour for about 4 minutes; don't allow it to brown. Remove the pan from the heat and whisk in the milk or half-and-half. Return to the heat and cook until the sauce begins to thicken.
Crack the eggs into the sauce and whisk in well. Continue to cook the eggs until soft set. Avoid overcooking; this will make the eggs rubbery.
Spread the egg mixture over the crust, and top with the sausage mixture, spreading evenly. If you have more eggs than pizza, save for another day rather than risk a soggy crust. Top with both cheeses.
Bake for 15 to 18 minutes, until well-browned and bubbly. Remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.
Refrigerate leftovers well wrapped for several days; reheat individual slices in a 325°F oven for 5 to 10 minutes.
