Best 4 Chef Johns Sausage And Egg Pizza Recipes

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CHEF JOHN'S SAUSAGE AND EGG PIZZA



Chef John's Sausage and Egg Pizza image

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.

Provided by Chef John

Categories     Breakfast Pizza

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until dough is hot, edges are starting to brown, and cheese has started to melt, 10 to 12 minutes.
  • 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.
  • 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 calories, Carbohydrate 49.7 g, Cholesterol 262.6 mg, Fat 33.9 g, Fiber 2.2 g, Protein 34.1 g, SaturatedFat 14 g, Sodium 1595.5 mg, Sugar 7.1 g

SAUSAGE AND EGG PIZZA



Sausage and Egg Pizza image

I love breakfast pizza, but not all the fat and calories that go along with it. My lighter version gives you a big energy boost whether you eat it at brunch, dinner or somewhere in between. -Vicki Meyers, Castalia, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated reduced-fat crescent rolls
1/2 pound Italian turkey sausage links, casings removed
1-3/4 cups sliced fresh mushrooms
1-1/4 cups frozen shredded hash brown potatoes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 green onions, chopped
2 tablespoons finely chopped sweet red pepper
1/2 cup shredded fat-free cheddar cheese
3/4 cup egg substitute

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into 8 triangles; arrange in a single layer on a greased 12-in. pizza pan. Press onto pan to form a crust and seal seams; pinch edge to form a rim. Bake 8 minutes., Meanwhile, in a large skillet coated with cooking spray, cook sausage and mushrooms over medium heat 4-6 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Drain and remove sausage mixture. Add hash browns, garlic salt and pepper to the same skillet; cook and stir until browned., Sprinkle sausage mixture over prepared crust; layer with potatoes, green onions, red pepper and cheese. Carefully pour egg substitute over top. Bake 10-12 minutes or until egg is set and cheese is melted.

Nutrition Facts : Calories 241 calories, Fat 10g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 744mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

JIMMY DEAN'S SAUSAGE AND EGG BREAKFAST PIZZA



Jimmy Dean's Sausage and Egg Breakfast Pizza image

This is a great use for refrigerated crescent rolls and a quick breakfast that's yummy! I used spicy pork sausage and a mixture of colby jack and cheddar cheese. I like to keep already diced red and green bell peppers in the freezer that I can pull out as needed. I love that the chives are growing outside now, and I can easily substitute for green onion. Instead of a pizza pan, I used a 8 1/2 x 11 inch pan--you may need to cook it a little longer if you don't use a pizza pan.

Provided by AmyZoe

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces pork sausage
8 1/2 ounces refrigerated crescent dinner rolls
1 cup frozen cubed hash brown potatoes, thawed
1 cup sharp cheddar cheese, shredded
3 eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon black pepper
3 tablespoons bell peppers (red and yellow, diced)
1/4 cup green onion, thinly sliced
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 375.
  • In large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink.
  • Separate rolls into eight triangles.
  • Place in ungreased 12" rimmed pizza pan with points toward the center.
  • Press together, seal perforations and form a 1" circle larger in diameter than pan bottom.
  • Turn edges under to make a slight rim.
  • Sprinkle cooked sausage over crust.
  • Top with potatoes.
  • Add peppers and green onions.
  • Sprinkle with cheddar cheese.
  • Stir eggs, salt, and pepper in small bowl. Pour evenly over pizza.
  • Sprinkle with parmesan.
  • Bake 20 minutes or until eggs are set and crust is golden.

CHEF JOHN'S SAUSAGE AND EGG PIZZA



Chef John's Sausage and Egg Pizza image

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.

Provided by Chef John

Categories     Breakfast Pizza

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until dough is hot, edges are starting to brown, and cheese has started to melt, 10 to 12 minutes.
  • 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.
  • 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 calories, Carbohydrate 49.7 g, Cholesterol 262.6 mg, Fat 33.9 g, Fiber 2.2 g, Protein 34.1 g, SaturatedFat 14 g, Sodium 1595.5 mg, Sugar 7.1 g

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