Chef John's Sausage and Egg Pizza Good Recipes

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Chef John's Sausage and Egg Pizza

"This is a sausage and egg pizza, and guy, is it delicious. You may additionally never eat eggs any other manner, and you may never eat pizza every other manner again."

Ingredients :

6 oz hot Italian sausage, sliced
12 ounces unbaked pizza dough, at room temperature
2 tablespoons cornmeal, or as wanted
3/4 cup pizza sauce
1 pinch red pepper flakes, or to taste (non-obligatory)
6 oz. Shredded Fontina cheese, divided
4 eggs
freshly ground black pepper to taste
1/3 cup freshly shredded Parmigiano-Reggiano cheese, divided
1 cup child arugula leaves, washed and dried
1 tablespoon olive oil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Preheat oven to 475 levels F (245 stages C).
Cook and stir sliced Italian sausage in a skillet over medium heat till a number of the fats has rendered out and sausage is not pink internal, approximately 5 mins. Transfer sausage slices to a paper towel-coated plate to drain.
Roll pizza dough out to about 12 inches in diameter and approximately three/8-inch thick; sprinkle with cornmeal. Flip dough so the cornmeal aspect is down and switch to a perforated 14-inch pizza pan.
Spread pizza sauce in a thin layer on pinnacle of the dough. Sprinkle with crimson pepper flakes and about 3/4 the Fontina cheese. Spread sausage slices onto the pizza, leaving four areas approximately 3 inches across on the pizza for eggs. Sprinkle closing Fontina cheese onto sausage slices.
Bake inside the preheated oven till dough is hot, edges are beginning to brown, and cheese has started out to melt, 10 to 12 minutes.
Crack every egg into a separate ramekin or small bowl. Remove pizza from oven and use a spatula to press the areas between sausage slices flat. Gently pour an egg onto every space. Grind a touch black pepper onto each egg yolk. Lightly sprinkle Parmigiano-Reggiano cheese over complete pizza.
Return to oven and bake till eggs are set however yolks are still liquid, approximately 5 mins, checking often to avoid overcooking eggs. Toss arugula leaves with olive oil in a bowl until lined. Remove pizza from oven, poke egg yolks with a fork, unfold them around a touch, and sprinkle arugula over the top of the pizza. Cut into 4 quarters, every with an egg, to serve.

Notes :

You need to use clean, sparkling eggs so they will sit up nice and excessive and won't run all over the pizza.

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