Recipe By Chef John
Published Sep 17th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 1 12-inch pizza Calories 648.7

This is a sausage and egg pizza, and man, is it delicious. You may never eat eggs any other way, and you may never eat pizza any other way again.

Recipe Ingredients

  • 6 ounces hot Italian sausage, sliced
  • 12 ounces unbaked pizza dough, at room temperature
  • 2 tablespoons cornmeal, or as needed
  • ¾ cup pizza sauce
  • 1 pinch red pepper flakes, or to taste
  • 6 ounces shredded Fontina cheese, divided
  • 4 eggs
  • freshly ground black pepper to taste
  • ⅓ cup freshly shredded Parmigiano-Reggiano cheese, divided
  • 1 cup baby arugula leaves, washed and dried
  • 1 tablespoon olive oil

Cooking Directions

  1. 1 Preheat oven to 475 degrees F (245 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Bake in the preheated oven until dough is hot, edges are starting to brown, and cheese has started to melt, 10 to 12 minutes.
  6. 6 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.
  7. 7 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.

Nutrition Facts

  • Calories 648.7
  • Carbohydrate 49.7 g
  • Cholesterol 262.6 mg
  • Fat 33.9 g
  • Fiber 2.2 g
  • Protein 34.1 g
  • Saturated Fat 14 g
  • Sodium 1595.5 mg
  • Sugar 7.1 g

Chef's Notes

You want to use fresh, fresh eggs so they'll sit up nice and high and won't run all over the pizza.


  1. I did it with anchovies instead of sausage
  2. Great recipe. Prosciutto would also be good.
  3. This breakfast pizza turned out excellent. Although I ended up with about a 16" crust. Had it been the 12" crust as given in the recipe it would have been perfect. I think if I had the large pizza dough again I would add another egg or two. But the flavor was spot on and - Read more ...
  4. Like so many of Chef John's creations this is terrific. I followed the instructions exactly and it worked very well.

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