Friday, December 28, 2012
Sausage and egg pizza
This one is insipred by chef John. A delicious pizza that I will be making egg-free in the future.
1 portion pizza dough
3 tbsp pizza sauce
4 oz fontina cheese
4 oz Courico Portuguese sausage
2 oz Parmesan
red pepper flakes
Stretch the pizza dough into a 12-inch pizza shape sprinkled with corn meal. Brush dough with olive oil. Sprinkle with red pepper flakes and oregano.
Distribute the tomato sauce on top. Sprinkle most of the grated fontina on top. Add the sausages to form four circles. Sprinkle the remaining fontina on top of the sausage slices.
Place pizza into preheated 475F oven. Crack the eggs into four ramekins. After the pizza baked for 12 minutes, add the four eggs into the center of each sausage circle. Sprinkle with Parmesan and black pepper. Bake until egg whites are just set (about 5-6 minutes).
Serve topped with arugula drizzled with olive oil and balsamic. Delicious!