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
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Preheat the 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.
