Egg-Topped Sausage Herb Pizza
- 1 tablespoon sugar
- 2 teaspoons quick-rise yeast
- 1/2 teaspoon salt
- 1 to 1-1/2 cups all-purpose flour
- 1/2 cup water
- 2 tablespoons olive oil
- 1-1/4 teaspoons Italian seasoning
- 2 tablespoons cornmeal
- 2 hot Italian sausage links (4 ounces each), casings removed
- 3/4 cup pizza sauce
- 1-1/2 cups shredded part-skim mozzarella cheese
- 4 large eggs
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/2 cup fresh arugula or baby spinach
- 1/2 cup fresh baby spinach
- In a small bowl, mix sugar, yeast, salt and 3/4 cup flour. In a small saucepan, heat water and oil to 120u0b0-130u0b0; stir into dry ingredients. Stir in Italian seasoning and enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Grease a 12-in. pizza pan; sprinkle with cornmeal.
- Meanwhile, in a small skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles; drain.
- Preheat oven to 450u0b0. Roll dough to fit pan. Pinch edge to form a rim. Spread with pizza sauce; top with sausage and mozzarella cheese. Bake 8-10 minutes or until crust is lightly browned.
- Using the back of a tablespoon, make four indentations in pizza at least 2 in. from edge. Carefully break an egg into each indentation; sprinkle with pepper and Parmesan and Romano cheeses.
- Bake 8-10 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. Just before serving, top with arugula and spinach.
sugar, yeast, salt, flour, water, olive oil, italian seasoning, cornmeal, hot italian sausage, pizza sauce, mozzarella cheese, eggs, pepper, parmesan cheese, romano cheese, fresh arugula, fresh baby spinach
Taken from www.tasteofhome.com/recipes/egg-topped-sausage-herb-pizza/ (may not work)