Ingredients40 m servings 649 cals
- 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.
- 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.
Per Serving: 649 calories; 33.9 g fat; 49.7 g carbohydrates; 34.1 g protein; 263 mg cholesterol; 1596 mg sodium. Full nutrition
ReviewsRead all reviews 3
Like so many of Chef John's creations, this is terrific. I followed the instructions exactly and it worked very well.
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...