Method

• Preheat the oven to 425°F (220°C). Lightly brush a 12-inch (30 cm) pizza pan or large rimmed baking sheet with 1 teaspoon (5 ml) olive oil.
• Stretch or roll the pizza dough into an approximately 12-inch (30 cm) round. Transfer it to the prepared pan and gently press the dough outward, leaving the edge slightly thicker.
• Bake the plain crust for 7 to 8 minutes. It should look set and slightly puffed but remain pale in the center. Remove it from the oven and leave the oven at 425°F (220°C).
• While the crust bakes, place the breakfast sausage in a skillet over medium heat. Cook for 6 to 8 minutes, breaking it into small crumbles, until browned and cooked through to 160°F (71°C).
• Transfer the cooked sausage to a plate with a slotted spoon. Leave about 1 tablespoon of sausage drippings in the skillet. If very little fat remains, add the 1 tablespoon (14 g) butter.
• Sprinkle the flour over the fat in the skillet. Cook over medium heat for 1 minute, stirring constantly, until no dry flour remains.
• Gradually whisk in the 1 cup (240 ml) whole milk. Add the salt and black pepper. Cook for 3 to 5 minutes, whisking frequently, until the gravy is smooth and thick enough to spread without running.
• Stir half of the cooked sausage into the gravy. Remove the skillet from the heat. The gravy should coat the spoon but still spread easily across the crust.
• In a medium bowl, whisk the eggs with the 2 tablespoons (30 ml) milk until no distinct streaks of egg white remain.
• Melt the remaining 1 tablespoon (14 g) butter in a clean skillet over medium-low heat. Add the eggs and cook for 2 to 3 minutes, stirring slowly, until they form soft curds and are mostly set but still slightly glossy. Remove them from the heat before they look completely firm.
• Spread the sausage gravy over the partially baked crust, leaving approximately a 1/2-inch (1.25 cm) border around the edge.
• Scatter the softly scrambled eggs evenly over the gravy. Sprinkle the remaining cooked sausage over the eggs.
• Sprinkle the shredded cheddar evenly over the pizza, extending it almost to the crust edge.
• Return the pizza to the 425°F (220°C) oven and bake for 10 to 12 minutes. The cheese should be completely melted, the crust edges should be golden brown, and the eggs should reach 160°F (71°C).
• Remove the pizza from the oven and let it rest for 5 minutes. This allows the gravy and cheese to settle and makes the slices easier to lift.
• Sprinkle with sliced chives, if using: Cut the pizza into 8 slices and serve warm with hot sauce as desired.