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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Sausage and Egg Pizza
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 150 mg
- Sodium
- 728 mg
Elevate this already delicious pizza topped with sausage, peppers and mushrooms by cracking eggs over the top during the last few minutes of baking. The result is a crispy, cheesy pizza that oozes egg yolk when you cut into it, making pizza even more perfect for breakfast.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 150 mg
- Sodium
- 728 mg
Ingredients
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Directions
- Position a pizza stone on the center rack of the oven and preheat to 500 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, until no longer pink, about 4 minutes; remove to a plate. Add the bell pepper and mushrooms to the pan and cook, stirring, until softened, about 4 minutes. Add the sausage back to the pan and cook, stirring, until some of the sausage is golden in parts, about 2 minutes more.
- Dust a pizza peel with some flour. Stretch the pizza dough into a round on the pizza peel, flouring as needed to prevent sticking. Top with pizza sauce, leaving room for the crust, then top with the cheese and sausage mixture; season with and salt and pepper.
- Slide the pizza using the pizza peel onto the hot pizza stone and bake for 7 to 8 minutes, then crack the eggs on top of the pizza; bake until egg whites are opaque and the pizza crust is golden, 7 to 8 minutes more. Season with salt and pepper.
