This is a sausage and egg pizza, and man, is it delicious. You may never eat eggs any other way, and you may never eat pizza any other way again.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C).

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  • Cook and stir sliced Italian sausage in a skillet over medium heat until some of the fat has rendered out and sausage is no longer pink inside, about 5 minutes. Transfer sausage slices to a paper towel-lined plate to drain.

  • Roll pizza dough out to about 12 inches in diameter and about 3/8-inch thick; sprinkle with cornmeal. Flip dough so the cornmeal side is down and transfer to a perforated 14-inch pizza pan.

  • Spread pizza sauce in a thin layer on top of the dough. Sprinkle with red pepper flakes and about 3/4 the Fontina cheese. Spread sausage slices onto the pizza, leaving 4 spaces about 3 inches across on the pizza for eggs. Sprinkle remaining Fontina cheese onto sausage slices.

  • Bake in the preheated oven until dough is hot, edges are starting to brown, and cheese has started to melt, 10 to 12 minutes.

  • Crack each egg into a separate ramekin or small bowl. Remove pizza from oven and use a spatula to press the spaces between sausage slices flat. Gently pour an egg onto each space. Grind a little black pepper onto each egg yolk. Lightly sprinkle Parmigiano-Reggiano cheese over entire pizza.

  • Return to oven and bake until eggs are set but yolks are still liquid, about 5 minutes, checking frequently to avoid overcooking eggs. Toss arugula leaves with olive oil in a bowl until coated. Remove pizza from oven, poke egg yolks with a fork, spread them around a little, and sprinkle arugula over the top of the pizza. Cut into 4 quarters, each with an egg, to serve.

Cook's Note:

You want to use fresh, fresh eggs so they'll sit up nice and high and won't run all over the pizza.

Nutrition Facts

648.7 calories; protein 34.1g 68% DV; carbohydrates 49.7g 16% DV; fat 33.9g 52% DV; cholesterol 262.6mg 88% DV; sodium 1595.5mg 64% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
01/31/2015
Like so many of Chef John's creations this is terrific. I followed the instructions exactly and it worked very well. Read More
(4)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2015
Like so many of Chef John's creations this is terrific. I followed the instructions exactly and it worked very well. Read More
(4)
Rating: 5 stars
12/28/2013
SO GOOD!!! Read More
(2)
Rating: 5 stars
08/22/2016
This breakfast pizza turned out excellent. Although I ended up with about a 16" crust. Had it been the 12" crust as given in the recipe it would have been perfect. I think if I had the large pizza dough again I would add another egg or two. But the flavor was spot on and it is a keeper in my recipe box. Read More
(2)
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Rating: 5 stars
09/07/2018
Great recipe. Prosciutto would also be good. Read More
Rating: 5 stars
04/30/2020
I did it with anchovies instead of sausage Read More