How to Make Sausage and Egg Pizza

How to Make Sausage and Egg Pizza Hello, this is Chef John from foodwishes.com. And do not adjust your computer. Yes, that is the sausage and egg pizza and man, is it delicious. So here we go. We’re going to sauté some hot Italian sausage. The reason I sauté it, a lot of people put it on raw when they make pizza. I like to render out some of that fats, some of that grease. I don’t like greasy pizza. So I'm going to put that on some paper towel and drain it after it cooks. And I'm going to stretch out about 12 ounces of dough. You can use store bought or make your own. There's a recipe on the site. I want to put some corn meal on it. And then I'm going to flip it over corn meal side down on one of this perforated pizza pan which I really like because it makes the bottom crispy. And then we’re going to put on just enough tomato sauce to cover. Do not put too much sauce, okay. We’re going to shake some red pepper flakes or at least I am and I think you should too. I like it spicy. I like to kick it up a notch as Rachel Ray says. And I think its Rachel Ray. One of those TV shows says kick it up a notch. Then we’re going to put on some cheese that some grated fontina. You can use mozzarella, but fontina is like tastier mozzarella. I'm going to put the sausage on and I'm going to leave four openings for the egg. Then I'm going to put a little more cheese on top of the sausage. I like how it looks. Put it in a very hot over for about 10-12 minutes. We don’t want to cook it all the way. Okay, because the eggs got to cook. In the meantime, while that’s cooking, you're going to separate your four eggs in a little 0121 that way you can make sure there's no shell. You can make sure they're not broken which will screw this up. When the pizza comes out, take this back of a spoon or spatula and just kind of press down into the cheese until you hit the crust. And now we’ll help those eggs sit and nice and steady. Now you want to use fresh, fresh eggs. All right, eggs are very perky and sit up nice and high when they're young. When they get older, they're kind of sag. They get a little -- they spread out when you pour them. So you want to use nice fresh eggs and they will not run all over of the pizza. We’re going to put four eggs on there. And then what I think is really touch, some fresh ground black pepper right on the yolk. So you're going to grind some of that on there. Now to finish this off, we are going to take some parmesan and we’re just going to give the whole pizza a nice slide dusting. And that’s one reason we don’t need the salty eggs because that parmesan is obviously has a little bit of salt in it. So you're going to put a nice sprinkling the fresh parmesan over and then it’s going to go back in the oven. I'm going to guess that this is going to go about five minutes. Now here's where you’ve got to open the other door and check once in a while. See that’s too loose. The white is not done yet. Man, that’s a great shot. Sorry, that was a modest. Anyway, after about five minutes, the white is set and the yolks are still running and that’s the perfect condition to take out the pizza. I'm going to top with a little bit of arugula toss with some olive oil. That is a magnificent pizza. It’s unbelievably delicious. You have to try this, egg on pizza. I know that sounds crazy but it’s unbelievably good. Take a fork before the yolk hardens. Pop it and spread it over the pizza. Scatter those greens and you dig into that. Well, you may never eat eggs any other way and you may never eat pizza any other way. You might just eat this about for every meal, for like the next two weeks. That’s how good it is. So anyway, check out the site and get the ingredients. And as always, enjoy.