Egg and Sausage Breakfast Pizza Recipe
(Adapted from a recipe by John Mitzewich on About.com)
If you're a creative chef, this breakfast-for-dinner recipe is an excellent opportunity for you to showcase your skills in the kitchen. Your family will be awestruck at your imagination as well as your culinary mastery. This recipe makes 4 servings.
- 1 12-oz or 16-oz pizza dough, room temperature
- 2 tbsp cornmeal
- 3/4 cup pizza sauce
- 6 oz mozzarella, fontina,
- 6 oz Italian sausage, sliced/cooked/drained
- 4 fresh eggs
- 1/3 cup Parmesan cheese
- Black pepper to taste
Preheat oven to 475 degrees Fahrenheit and spread flour on a cutting board. Stretch or roll the pizza dough to approximately 1/8 of an inch thickness, then sprinkle the cornmeal and lightly press it into the dough. Turn the dough over and place the bare side up on a baking sheet or pizza stone.
Spread the pizza sauce in a thin layer onto the dough, then top with about 2/3 of the cheese. Place slices of sausage evenly on top, then cover with the remaining cheese. Bake for 10 to 12 minutes.
Remove from the oven and make 4 light indentations with the back of a spoon around the pizza (away from the edges). Gingerly crack an egg into each depression. Sprinkle black pepper onto each egg and top with Parmesan cheese.
Bake for an additional 5 to 7 minutes. When finished, the yolk should still be soft but the egg whites will be set. Before serving, break the yolks with a fork so they flow over the surface of the pizza.
