Recipe: Breakfast Sausage-Egg Pizza

This creative brunch twist is a definite crowd-pleaser. Feel free to fry the eggs in a skillet and add to the just-cooked pizza. Don't worry about shaping a perfectly round pie—embrace the free-form look. Cheesy Mornay Sauce elevates this rustic pizza into a company-worthy pie. 

Watch: Breakfast Sausage-Egg Pizza

Photo: Melina Hammer

A technique for topping your pizza that'll make it that much better.

Pizza is the culinary definition of versatility—you can personalize it as much or as little as you’d like, and still, whatever you choose is what you choose. But there’s an ingredient that you’ve been missing on your pizza that will take it to the next level.

WATCH: Four Ways to Perfect Eggs with Blckberry Farms

Eggs. Not only do eggs on your pizza justify pizza for breakfast, but they add a creamy, rich layer to the cheese that is working to offset the tangy acidic bite of pizza sauce—not to mention that perfect chewy-runny combo that comes from bread eaten with a runny egg. I know it might sound odd at first, but try it once and you’ll be trying it over and over again.

Here’s how you do it:

  1. After stretching your pizza dough to the desired size, place the crust on a pizza stone sprinkled with cornmeal (be sure to make a semi-thick crust around the edge of the pizza when shaping the dough).
  2. Spoon and spread your favorite pizza sauce across the surface, and add your toppings of choice.
  3. Without the eggs, place your pizza in a 500°F oven for 8 minutes.
  4. Pull the pizza out of the oven, and crack several eggs directly onto the surface of the pizza. (If you’ve made a personal pizza, one egg is just the right amount.) Return the pizza to the oven until the crust is golden brown, the cheese is melted, and the whites of the eggs have set, about 7 minutes.

Extra Tips:

  • Experiment with timing. If you don’t want runny egg yolks. Pull the pizza out of the oven after 5 minutes to crack the eggs on the surface, return the pizza to the oven and bake for 10 more minutes. This will give the egg yolks plenty of time to become firm. If you want an egg that’s a little runnier, then crack the eggs on the pizza after 10 minutes of baking, and return to the oven for an additional 5 minutes.
  • Use room temperature eggs. The egg whites will spread out if the eggs aren’t cold when you use them, ensuring that you won't get a bite with too much egg.
  • Make a crispier crust. If you prefer a crust with a little more crunch, bake it on the stone by itself for 5 minutes before adding the toppings.
  • Don’t forget to season. Any cooked egg needs salt—it’s a culinary rule of thumb! Feel free to add pepper as well.
  • Go for greens. 1 or 2 minutes before the pizza is done, sprinkle the pizza with some fresh spinach or arugula. It adds a fresh crisp bite to the richness that comes from the egg and the cheese.