Chef John’s Sausage and Egg Pizza

Name: Chef John’s Sausage and Egg Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters baby arugula leaves, washed and dried; 2 servings freshly ground black pepper to taste; 4 eggs; 170 grams shredded Fontina cheese, divided; 170 grams hot Italian sausage, sliced; 1 Tbsp olive oil; 79 milliliters freshly shredded Parmigiano-Reggiano cheese, divided; 340 grams unbaked pizza dough, at room temperature; 177 milliliters pizza sauce

Chef John’s Sausage and Egg Pizza might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains around 65g of protein, 78g of fat, and a total of 1321 calories. This recipe is typical of Mediterranean cuisine. If you have baby arugula leaves, pepper, freshly parmigiano-reggiano cheese, and a few other ingredients on hand, you can make it. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

Preheat oven to 475 degrees F (245 degrees C).

Equipment you will use

Oven

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.

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Sausage

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Frying Pan

Transfer sausage slices to a paper towel-lined plate to drain.

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Sausage

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Paper Towels

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.

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Dough

Cornmeal

Roll

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Pizza Pan

Spread pizza sauce in a thin layer on top of the dough.

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Pizza Sauce

Spread

Dough

Sprinkle with red pepper flakes and about 3/4 the Fontina cheese.

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Red Pepper Flakes

Fontina Cheese

Spread sausage slices onto the pizza, leaving 4 spaces about 3 inches across on the pizza for eggs.

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Sausage

Spread

Egg

Sprinkle remaining Fontina cheese onto sausage slices.

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Fontina Cheese

Sausage

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

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Cheese

Dough

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Oven

Crack each egg into a separate ramekin or small bowl.

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Egg

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Ramekin

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.

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Black Pepper

Parmigiano Reggiano

Egg Yolk

Sausage

Cheese

Egg

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Spatula

Oven

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.

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Arugula

Olive Oil

Egg Yolk

Egg

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Oven

Bowl

Remove pizza from oven, poke egg yolks with a fork, spread them around a little, and sprinkle arugula over the top of the pizza.

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Egg Yolk

Arugula

Spread

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Oven

Cut into 4 quarters, each with an egg, to serve.

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Egg

Equipment

Ingredients

Servings:

237milliliters

baby arugula leaves, washed and dried 2servings

freshly ground black pepper to taste 4

eggs 170grams

shredded Fontina cheese, divided 170grams

hot Italian sausage, sliced 1Tbsp

olive oil 79milliliters

freshly shredded Parmigiano-Reggiano cheese, divided 340grams

unbaked pizza dough, at room temperature 177milliliters

pizza sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 11 dollars per bottle.