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My review
Chef John's Sausage and Egg Pizza
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Chef John
"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
40 m servings 649Original recipe yields 4 servings (1 12-inch pizza)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 475 degrees F (245 degrees C).
- 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.
Footnotes
- 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
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Reviews
Read all reviews 3Most helpful
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Newest
1/31/2015
Like so many of Chef John's creations, this is terrific. I followed the instructions exactly and it worked very well.
8/22/2016
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 pi...