Incogmeato® Sausage Breakfast Biscuit Pizza With Peppered Gravy

Recipe Directions

1. Preheat the oven: Conventional oven to 375º F, Convection oven to 350º F, wood fired or gas fired deck to 550º F.
2. Place the biscuit dough pieces on a work surface and cover them while allowing to come to room temperature.
3. Prepare the peppered white gravy and set aside.
4. Steam the kale and set aside.
5. Cook the scrambled eggs in a pan over medium heat just until loosely cooked. Do not overcook. They should still be moist as they will finish cooking in the oven.
6. Press the room temperature biscuit dough to about ¼ in. thick using a rolling pin or flat bottom container in place onto a sprayed sheet pan.*
7. Build each pizza by topping the biscuit dough with 1 oz. of peppered gravy spreading it to within ¼ in. of the edges. Divide the remaining ingredients among the pizzas in the following order, being careful to spread them out evenly across the dough: gouda cheese, scrambled eggs, roasted peppers, kale, cheddar cheese, and crumbles.
8. Place the pizzas into the oven and bake until the edges of the crust are browned and the biscuit dough is cooked through, approximately 16-20 minutes conventional oven, 15-18 minutes convection oven, and 3-5 minutes pizza deck oven.
9. Serve immediately with 2 oz. peppered gravy.
NOTE: When using a wood or gas fired pizza deck, first lightly dust the sheet pan with cornmeal and place the dough on it prior to assembling the pizzas. This will allow you to slide the pizzas into the deck oven without them sticking to the pizza peel.