Egg-Topped Sausage Herb Pizza

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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