Chef John's Sausage and Egg Pizza

5.0
(12)
7 Reviews
4 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on June 10, 2024
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
1 12-inch pizza
Jump to Nutrition Facts

Ingredients

  • 6 ounces hot Italian sausage, sliced

  • 12 ounces unbaked pizza dough, at room temperature

  • 2 tablespoons cornmeal, or as needed

  • ¾ cup pizza sauce

  • 1 pinch red pepper flakes, or to taste (Optional)

  • 6 ounces shredded Fontina cheese, divided

  • 4 eggs

  • freshly ground black pepper to taste

  • ⅓ cup freshly shredded Parmigiano-Reggiano cheese, divided

  • 1 cup baby arugula leaves, washed and dried

  • 1 tablespoon olive oil

Directions

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

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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.

Nutrition Facts (per serving)

649 Calories
34g Fat
50g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 649
% Daily Value *
Total Fat 34g 43%
Saturated Fat 14g 70%
Cholesterol 263mg 88%
Sodium 1596mg 69%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 34g 68%
Vitamin C 6mg 7%
Calcium 375mg 29%
Iron 4mg 24%
Potassium 221mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.