sausage breakfast pizza
This sausage breakfast pizza combines all the goodness of breakfast in a cheesy, bubbly pizza! Crispy sausage crumbles, drippy egg yolks and deeply caramelized onions are the ultimate breakfast for dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 12-inch pizza
- Category: Pizza
- Method: Oven
- Cuisine: American
Ingredients
- 1 tbsp extra virgin olive oil
- 4 oz (1 link) sweet Italian sausage
- 1 tbsp unsalted butter
- 1/2 onion, finely diced
- 1/3 cup pizza sauce
- 3 oz shredded fontina
- 2 oz shredded pecorino romano
- 3 eggs
- 1/2 recipe artisan pizza dough (one 15 oz dough ball)
Instructions
- Place pizza steel or stone, if using, in the oven and preheat to 500°F. Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside.
- Meanwhile, make toppings. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up, until cooked through and crispy, 10- 12 minutes. Transfer to a paper-towel lined plate to drain.
- Reduce heat to medium and melt butter in same pan. Add onion, season with salt and pepper, and cook until softened, about 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and very soft, about 10 more minutes. Transfer to a bowl to cool.
- When ready to make pizza, prep the eggs. Crack each egg into a small bowl and sprinkle with salt and pepper.
- Flour a work surface. Flatten the middle of a dough ball into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking (add more flour if it is).
- Spread dough with tomato sauce, leaving 1/2-inch border. Top with fontina and pecorino cheese. Sprinkle with the cooked sausage and caramelized onions. Jiggle the pizza to make sure it isn’t sticking.
- Carefully slide pizza onto steel and, very carefully, use a large spoon to make three small wells in the toppings. Pour an egg into each well and close the oven. Bake for 8- 10 minutes, until cheese is melted and egg whites are cooked. Let pizza cool slightly, then cut and enjoy.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/8th of pizza
- Calories: 314
- Sugar: 2.3g
- Sodium: 546mg
- Fat: 17g
- Saturated Fat: 6.7g
- Unsaturated Fat: 9.7g
- Trans Fat: 0.1g
- Carbohydrates: 27g
- Fiber: 1.2g
- Protein: 14g
- Cholesterol: 101mg
Find it online: https://www.withspice.com/blog/breakfast-pizza/