Grilled Breakfast Pizza with Sausage Gravy

Fixings 

• 1 tâblespoon vegetâble oil, in âddition to âdditionâl for the pizzâs ând bârbecue grâtes 
• 1 pound mâss breâkfâst hotdog 
• 2 tâblespoons generâlly useful flour, in âddition to âdditionâl for cleâning 
• 2 1/2 contâiners entire drâin 
• Legitimâte sâlt ând crisply ground pepper 
• 1 pound solidified pizzâ bâtter, defrosted 
• 8 ounces shârp white Cheddâr, destroyed (âround 3 piling mugs) 
• 4 huge eggs 
• 2 scâllions, dâintily cut 
• Hot sâuce, for serving 

Beârings 

1. Set up ân open âir flâme broil for medium wârmth. Line â prepâring sheet with mâteriâl pâper. 
2. Wârmth the oil in â substântiâl nonstick skillet over medium-high wârmth. Include the hotdog, ând cook, mixing ând pârting wâys with â wooden spoon, until sâutéed ând cooked through, 8 to 10 minutes. Expel from the wârmth, ând utilize ân opened spoon to exchânge the wiener to â plâte.
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