Description
This sausage breakfast pizza combines classic breakfast ingredients—crispy sausage, gooey cheese, and perfectly cooked eggs—on a golden, chewy crust. Ideal for brunch, dinner, or an indulgent weekend breakfast, it’s a satisfying, beginner-friendly recipe you can customize to your taste.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 4 oz (1 link) sweet Italian sausage
- 1 tbsp unsalted butter
- ½ onion, finely diced
- ⅓ cup pizza sauce
- 3 oz shredded fontina cheese
- 2 oz shredded pecorino romano cheese
- 3 eggs
- ½ recipe artisan pizza dough (one 15 oz dough ball)
Instructions
- Preheat the oven and prep the tools: Place a pizza stone or sheet pan in the oven and preheat to 500°F. Let it heat for at least 45 minutes. Prepare a floured pizza peel or parchment paper for transferring the dough.
- Cook the sausage: Heat olive oil in a skillet over medium-high heat. Remove sausage casing and crumble the sausage into the pan. Cook until browned and crispy, about 10–12 minutes. Drain on a paper towel-lined plate.
- Caramelize the onions: In the same pan, lower the heat and add butter. Add the diced onions, season with salt, and cook over medium heat for about 10 minutes. Reduce to medium-low and continue stirring until they become golden and soft, around 10 more minutes. Transfer to a bowl to cool.
- Prep the eggs: Crack each egg into its own small bowl. This makes it easier to control placement on the pizza later and helps keep the yolks intact.
- Shape the dough: Lightly flour your work surface and stretch the dough into a 12-inch circle. Transfer to the prepared peel or parchment and ensure it moves easily. If it sticks, add more flour underneath.
- Assemble the pizza: Spread pizza sauce evenly over the dough, leaving a ½-inch border. Sprinkle on the fontina and pecorino cheese, followed by the cooked sausage and caramelized onions. Shake the peel gently to confirm nothing is sticking.
- Add the eggs and bake: Transfer the pizza to the oven. Once it’s in, use a spoon to make three small wells in the toppings and carefully pour an egg into each. Bake for 8–10 minutes until the cheese is melted, the crust is golden, and the egg whites are just set.
- Cool and serve: Let the pizza cool for a minute or two to make slicing easier. Serve warm with your favorite hot sauce or a fresh green salad.
Notes
You can prepare the sausage, onions, and cheese a day in advance to save time. For a vegetarian version, skip the sausage or try sautéed spinach or mushrooms. If you’re not confident baking eggs directly on the pizza, cook them separately and add them on top after baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: ⅛th 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