Italian Sausage Breakfast Pizza

This breakfast pizza was developed after a conversation with a baker in Rome who mentioned that pizza al taglio (by the slice) is sometimes enjoyed in the morning. While traditional Italian breakfast pizza would be simpler, my version incorporates Italian breakfast flavors with American brunch influences. The result is a hearty breakfast option that’s perfect for weekend entertaining.

Ingredients

For the dough:

• 1 pound store-bought pizza dough, at room temperature
• 2 tablespoons olive oil, divided
• 1 tablespoon cornmeal

For the toppings:

• 8 ounces Italian sausage, casings removed
• 1/2 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Pecorino Romano
• 6 large eggs
• 1/4 cup fresh basil leaves
• Red pepper flakes (optional)
• Freshly ground black pepper

Instructions

1. Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes.
2. In a skillet over medium heat, cook sausage, breaking it into small pieces, until browned. Remove with a slotted spoon.
3. In the same skillet, add onion and bell pepper, cooking until softened, about 5 minutes.
4. Add cherry tomatoes and garlic, cooking for 2 more minutes. Stir in rosemary.
5. On a floured surface, stretch pizza dough into a 14-inch circle or rectangle.
6. Sprinkle a pizza peel or another inverted baking sheet with cornmeal and transfer dough to it.
7. Brush dough with 1 tablespoon olive oil and spread sausage and vegetable mixture evenly, leaving a 1-inch border.
8. Sprinkle with both cheeses.
9. Using the back of a spoon, create 6 wells in the toppings for the eggs.
10. Carefully crack an egg into each well.
11. Slide the pizza onto the preheated stone or baking sheet.
12. Bake for 10-12 minutes until crust is golden, cheese is bubbling, and egg whites are set but yolks are still runny.
13. Remove from oven and top with fresh basil leaves, remaining olive oil, red pepper flakes if using, and black pepper.
14. Slice and serve immediately.

Recipe Notes

• For a time-saving option, use pre-made flatbread or naan as the base.
• Try different cheese combinations, such as fontina or smoked mozzarella.
• For firmer egg yolks, bake for an additional 2-3 minutes.
• Leftover pizza can be refrigerated but the eggs will continue to cook when reheated.

Prep time: 20 minutes | Cook time: 15 minutes | Serves: 6