This Smoked Sausage and Egg Pizza recipe will excite the whole family–morning, noon, or night!
Smoked Sausage and Egg Pizza
Makes 1 (12-inch) pizza
Ingredients
- 1 tablespoon cornmeal
- ½ pound smoked sausage, chopped
- 4 large eggs, lightly beaten
- 1 pound frozen pizza dough, thawed according to package directions
- 4 cups lightly packed fresh spinach, torn
- 1 cup shredded mozzarella or fontina cheese
- ⅓ cup grated fresh Parmesan cheese
- ⅓ cup sun-dried tomatoes in oil, drained and chopped
Instructions
- Preheat oven to 475°. Position oven rack in lowest level of oven. Lightly spray a large baking sheet with cooking spray; sprinkle with cornmeal.
- Heat a medium skillet over medium heat. Add sausage; cook, stirring frequently, until lightly browned, 3 to 4 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving 2 teaspoons drippings in skillet.
- Add eggs to skillet; cook, stirring frequently, until eggs are set. Remove from heat, and break into small curds.
- On a lightly floured surface, roll dough to a 12-inch circle. Transfer dough to prepared pan; prick dough all over with a fork.
- Bake for 3 minutes. Remove from oven; top with sausage, eggs, spinach, and cheeses. Bake until crust is golden brown and cheeses are melted, about 12 minutes more. Sprinkle with tomatoes just before serving.
Notes
Kitchen Tip: You’ll find frozen pizza dough in the deli section of major grocery stores. You can also use a prepared baked pizza crust such as Boboli or refrigerated canned pizza dough. Top and bake refrigerated dough according to package directions.
Get more great breakfast recipes in Paula Deen’s Breakfast and Brunch 2018. It’s available on newsstands, online, and instantly through digital apps.
