Chef John's Sausage and Egg Pizza

Ingredients:

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

Directions:

1. Preheat the oven to 475F (245C).
2. In a skillet, cook and stir the sliced Italian sausage over medium heat until the fat has rendered out and the sausage is no longer pink inside, about 5 minutes. Transfer the sausage to a paper towel-lined plate to drain.
3. Roll the pizza dough out to about 12 inches in diameter and 3/8-inch thick. Sprinkle with cornmeal. Flip the dough so the cornmeal side is down and transfer it to a perforated 14-inch pizza pan.
4. Spread the pizza sauce in a thin layer on top of the dough. Sprinkle with red pepper flakes and about three-quarters of the Fontina cheese.
5. Place the sausage slices onto the pizza, leaving 4 spaces about 3 inches across on the pizza for the eggs. Sprinkle the remaining Fontina cheese over the sausage slices.
6. Bake the pizza in the preheated oven until the dough is hot, the edges are starting to brown, and the cheese has begun to melt, about 10 to 12 minutes.
7. Crack each egg into a separate ramekin or small bowl.
8. Remove the pizza from the oven and use a spatula to press the spaces between the sausage slices flat. Gently pour an egg into each space. Grind a little black pepper onto each egg yolk. Lightly sprinkle Parmigiano-Reggiano cheese over the entire pizza.
9. Return the pizza to the oven and bake until the eggs are set but the yolks are still liquid, about 5 minutes, checking frequently to avoid overcooking the eggs.
10. Toss the arugula leaves with olive oil in a bowl until well-coated.
11. Remove the pizza from the oven, poke the egg yolks with a fork, spread them around a little, and sprinkle the arugula over the top of the pizza.
12. Cut the pizza into 4 quarters, each with an egg, and serve.

Cook's Note: Use fresh eggs to ensure they sit up nicely and do not run all over the pizza.

Nutrition Facts (per serving):

• Calories: 649
• Total Fat: 34g (43% Daily Value)
• Saturated Fat: 14g (70% Daily Value)
• Cholesterol: 263mg (88% Daily Value)
• Sodium: 1596mg (69% Daily Value)
• Total Carbohydrate: 50g (18% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 7g
• Protein: 34g (68% Daily Value)
• Vitamin C: 6mg (7% Daily Value)
• Calcium: 375mg (29% Daily Value)
• Iron: 4mg (24% Daily Value)
• Potassium: 221mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data, and may not be available for all ingredients. If following a medically restrictive diet, please consult your doctor or dietitian.