Egg-Topped Sausage Herb Pizza
1 SLICE 339 cal., 21g fat (8g sat. fat), 131mg chol., 729mg sod., 20g carb. (3g sugars, 1g fiber), 17g pro. PREP 45 min. + rising BAKE 15 min. SERVES 8
Ingredients 1 Tbsp. sugar 2 tsp. quick-rise yeast 1⁄2 tsp. salt 1 to 11⁄2 cups all-purpose flour 1⁄2 cup water 2 Tbsp. olive oil 11⁄4 tsp. Italian seasoning 2 Tbsp. cornmeal 2 hot Italian sausage links (4 oz. each), casings removed 3⁄4 cup pizza sauce 11⁄2 cups shredded part-skim mozzarella cheese 4 large eggs 1⁄4 tsp. 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
Directions
- In a small bowl, mix sugar, yeast, salt and 3⁄4 cup flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in Italian seasoning and enough remaining flour to form a soft dough (dough will be sticky). Turn the dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Grease Grill Plate; 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.
- Roll dough to fit Grill Plate; pinch edge to form a rim. Spread with pizza sauce; top with sausage and the mozzarella cheese. Turn Function Dial to Pizza/Bake, set temperature to 450° and set timer to 5 minutes. Preheat oven. Slide Grill Plate into Shelf Position 6. Bake until crust is lightly browned, 7-8 minutes.
- Remove Grill Plate. Using the back of a tablespoon, make 4 indentations in pizza at least 2 in. from edge. Carefully break an egg into each indentation; sprinkle with pepper and Parmesan and Romano cheeses. Return and bake until egg whites are completely set and yolks begin to thicken but are not hard, 4-5 minutes. Before serving, top with arugula and spinach.
Eric’s Tip: The wheel of a pizza cutter works in both directions, making it ideal for chopping herbs. Bunch up the herbs and run the cutter back and forth until they’re chopped as desired.