Sheet Pan Breakfast Pizza with Chicken Sausage and Mushrooms
There is something deeply satisfying about pulling a golden, bubbling sheet pan breakfast pizza with chicken sausage and mushrooms out of the oven on a busy weekday morning. It hits every note you want from breakfast: savoury, hearty, protein-rich and genuinely filling. Unlike those heavy takeaway versions loaded with processed meat and mountains of cheese, this one is built from the ground up to fuel your body properly. Think lean chicken sausage, earthy cremini mushrooms, a light scatter of part-skim mozzarella and a base that actually gives you something nutritionally meaningful to start your day.
The crust here uses a combination of whole wheat flour and a small amount of ground oats, which bumps up both the fibre content and the staying power compared to a standard white flour dough. Rolling it thin on a large sheet pan means you get maximum coverage with less dough per slice, keeping the carbs sensible without sacrificing that satisfying pizza experience. A thin layer of seasoned crushed tomatoes acts as the sauce, bringing lycopene, natural sweetness and barely any added sugar to the party. The toppings are arranged in a single layer so everything roasts evenly, giving the mushrooms a chance to caramelise beautifully while the chicken sausage crisps at the edges.
The eggs are what make this a true breakfast pizza rather than just a pizza you happen to eat before noon. Six eggs are cracked directly onto the par-baked crust about eight minutes before the pizza finishes cooking. They set gently in the residual heat of the oven, their yolks staying slightly soft and creamy in the centre. Each slice ends up with a ribbon of cooked egg running through it, boosting the protein to around 28 grams per serving. Pair that with the chicken sausage and you have a breakfast that will keep hunger at bay until well past lunchtime. Spinach gets scattered underneath the eggs to wilt quietly into the toppings, adding iron, folate and a pop of colour without anyone really noticing it is there.
This recipe scales brilliantly for a crowd. A standard half-sheet pan feeds four people generously, making it a brilliant option for weekend brunches or a family breakfast when you want to feed everyone at once without standing at the stove flipping individual omelettes. You can prep the dough and chop the toppings the evening before, which means assembly on the morning takes under ten minutes. Leftovers reheat well in a hot oven or an air fryer, crisping the base back up beautifully. Once you make this sheet pan breakfast pizza with chicken sausage and mushrooms once, it has a way of becoming a firm household staple.
Ingredients
- 1.5 cups whole wheat flour (plus a little extra for dusting)
- 0.5 cup quick oats (blended into a coarse flour)
- 1 tsp instant yeast
- 0.5 tsp fine sea salt (for the dough)
- 1 tsp olive oil (for the dough)
- 0.8 cup warm water (around 40C, not boiling)
- 1 tsp olive oil (for greasing the sheet pan)
- 0.5 cup crushed tomatoes (canned, no added salt variety)
- 1 clove garlic (minced)
- 0.5 tsp dried oregano
- 0.3 tsp red chilli flakes (optional, to taste)
- 250 g Italian-style chicken sausage (casings removed, crumbled)
- 200 g cremini mushrooms (thinly sliced)
- 1 cup baby spinach (loosely packed)
- 0.5 cup roasted red bell pepper (sliced, from a jar or roasted fresh)
- 0.8 cup part-skim mozzarella (freshly shredded)
- 6 large eggs (free-range if possible)
- 0.3 tsp black pepper (freshly ground)
- 0.3 tsp fine sea salt (for seasoning the toppings)
- 1 tbsp fresh flat-leaf parsley (roughly chopped, to serve)
Instructions
- 1
Preheat your oven to 220C (425F) with a rack in the centre position. Lightly grease a large rimmed sheet pan (approximately 33 x 45 cm) with 1 teaspoon of olive oil and set aside.
A well-greased pan is the key to a crispy base. You can also line the pan with baking parchment if you prefer.
- 2
Blend the quick oats in a blender or small food processor until they resemble a coarse flour. Combine the blended oat flour with the whole wheat flour, instant yeast and salt in a large mixing bowl. Add the olive oil and warm water, then mix with a fork until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 3 minutes until smooth. The dough will be slightly tacky.
Do not over-knead. You just want a cohesive, smooth dough. It does not need to be as elastic as a traditional pizza dough.
- 3
Place the dough on the prepared sheet pan and use your hands to press and stretch it out to fill the pan as evenly as possible. Try to get it into the corners. If it springs back, let it rest for 2 minutes then continue stretching. Aim for a thickness of about 5mm.
Slightly dampening your hands can help prevent the dough from sticking to your palms while stretching.
- 4
Mix the crushed tomatoes with the minced garlic, oregano and chilli flakes in a small bowl. Spread the sauce evenly over the dough, leaving a 1.5 cm border around the edges.
- 5
Heat a non-stick skillet over medium-high heat. Add the crumbled chicken sausage and cook for 4 to 5 minutes, breaking it up as it cooks, until lightly browned. Remove from the heat and set aside. In the same pan, cook the sliced mushrooms for 3 minutes until they release their moisture and begin to colour slightly.
Pre-cooking the sausage and mushrooms stops them from releasing excess liquid onto the pizza base during baking, which keeps the crust crispy.
- 6
Scatter the baby spinach over the tomato sauce, then layer on the cooked chicken sausage, sauteed mushrooms and sliced roasted red pepper. Sprinkle the shredded mozzarella evenly over the top. Season lightly with salt and black pepper.
- 7
Bake the pizza on the centre rack for 12 to 14 minutes, until the crust edges are beginning to turn golden and the cheese is bubbling. Remove the pan from the oven carefully.
Use oven gloves and set the hot pan on a heatproof surface. The next step happens quickly.
- 8
Working quickly, use the back of a spoon to create six small wells across the topping surface. Crack one egg into each well. Return the pizza to the oven and bake for a further 6 to 8 minutes, until the egg whites are fully set but the yolks are still slightly soft in the centre. If you prefer fully set yolks, add an extra 2 minutes.
Watch the eggs closely in the final 2 minutes. Oven temperatures vary and the eggs can go from runny to overdone quickly.
- 9
Remove the pizza from the oven and let it sit on the pan for 2 minutes before slicing. Scatter fresh parsley over the top, cut into 8 slices and serve immediately.
Nutrition per serving
410kcal
Calories
28g
Protein
34g
Carbs
16g
Fat
6g
Fibre
4g
Sugar
520mg
Sodium
Pro Tips
- ✓
Using a large rimmed sheet pan rather than a round pizza stone means you get more slices from a single bake, making this ideal for families or meal prep.
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If you want a crispier base, preheat the sheet pan in the oven for 5 minutes before greasing and pressing out the dough.
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Fresh cremini mushrooms have the best flavour here but shiitake or a mixed wild mushroom blend work beautifully too.
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Chicken sausage varies in sodium content depending on the brand. Check the label and choose a lower-sodium variety if you are watching your salt intake.
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If your eggs are coming from the fridge, let them sit at room temperature for 10 minutes before cracking them onto the hot pizza. Cold eggs can crack unevenly and take longer to set.
Frequently Asked Questions
Variations
- •
Mediterranean Veggie Version
Skip the chicken sausage and add a handful of sun-dried tomatoes, sliced artichoke hearts, kalamata olives and crumbled light feta cheese. The protein drops slightly so consider adding an extra egg or two.
- •
Spicy Southwest Style
Swap the Italian chicken sausage for a chipotle or southwest-seasoned chicken sausage. Replace the crushed tomato sauce with a thin layer of black bean spread. Top with corn kernels, diced red onion, jalapeño slices and a sprinkle of reduced-fat cheddar.
- •
Green Goddess Version
Use a pesto base made from blended spinach, basil, garlic and a small amount of olive oil instead of the tomato sauce. Top with chicken sausage, mushrooms, asparagus tips, baby spinach and goat cheese crumbles for a fresh, vibrant take.
Substitutions
- •Whole wheat flour → Spelt flour (Spelt has a slightly nuttier flavour and similar nutritional profile. Use the same quantity.)
- •Chicken sausage → Turkey sausage (Turkey sausage works seamlessly here. Choose an Italian-seasoned variety for the best flavour match.)
- •Cremini mushrooms → Portobello or shiitake mushrooms (Both work well. Portobello adds a meatier texture. Shiitake brings a deeper, more complex umami flavour.)
- •Part-skim mozzarella → Reduced-fat provolone or light cheddar (Either melts well and keeps the calorie count similar. Provolone adds a slightly sharper, nuttier flavour.)
- •Baby spinach → Kale or Swiss chard (Remove tough stems and chop finely before scattering. These will hold their texture a little better than spinach during baking.)
- •Fresh eggs → Liquid whole egg from a carton (Pour about 3 tablespoons per well for a similar effect. This makes portioning easier if you are scaling the recipe.)
🧊 Storage
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 200C oven or air fryer for 5 to 6 minutes to restore the crispy base. Microwaving is possible but will make the crust soft. This pizza is not ideal for freezing once the eggs have been added, but the egg-free version freezes well for up to 1 month.
📅 Make Ahead
You can make the dough up to 24 hours ahead and store it in a lightly oiled bowl covered with cling wrap in the refrigerator. Take it out 20 minutes before you plan to use it to bring it back to room temperature. The tomato sauce can also be mixed and refrigerated in a sealed jar for up to 3 days. The chicken sausage and mushrooms can be cooked and stored separately in the fridge overnight, making morning assembly a matter of minutes.
