Ingredients
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6 ounces hot Italian sausage, sliced
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12 ounces unbaked pizza dough, at room temperature
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2 tablespoons cornmeal, or as needed
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¾ cup pizza sauce
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1 pinch red pepper flakes, or to taste (Optional)
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6 ounces shredded Fontina cheese, divided
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4 eggs
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freshly ground black pepper to taste
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⅓ cup freshly shredded Parmigiano-Reggiano cheese, divided
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1 cup baby arugula leaves, washed and dried
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1 tablespoon olive oil
Directions
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Preheat the oven to 475 degrees F (245 degrees C).
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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.
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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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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.
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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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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.
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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 | |
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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.