pesto sausage and potato breakfast pizza with spicy lemon arugula
Betcha haven't befriended a pizza quite like this before, have you? Brunch, lunch, or supper, take your pick - this unique pie is certain to delight and please.
Ingredients
- 1/2 pound pizza dough, homemade or store bought
- 2 links vegetarian Italian sausage (or regular)
- 2 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes
- 1/3 cup pesto, homemade or store bought
- 5-6 baby yellow potatoes, sliced 1/8 inch thickness
- 1 1/2 cups shredded low moisture mozzarella cheese
- 4 eggs
- 2 cups arugula
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- pinch red pepper flakes
Instructions
- Preheat oven to 450 degrees for at least 20 minutes.
- In a skillet, heat 2 tablespoons olive oil over medium. Crumble and brown the sausage links for 4-5 minutes until lightly golden all over. Move to a plate.
- Spread the dough onto a pizza stone or baking sheet. Poke a few holes in the bottom. Parbake for 6 minutes.
- Spread pesto sauce onto the dough and the red pepper flakes. Arrange potatoes on the pesto, then the sausage. Sprinkle with mozzarella, leaving 4 "holes" spaced out in the center. Bake 8 minutes.
- Carefully crack the eggs in the premade holes in the cheese. Bake 8-10 minutes more until the eggs are set to your liking, the crust is browned, and the cheese melted.
- To make the spicy arugula, toss together the arugula, parsley, and basil with lemon juice, olive oil, red pepper flakes, and a pinch of salt and pepper. Spread over the warm pizza. Slice and serve!
Notes
*Prep time: Listed prep time does not include time to make homemade dough.
*Pesto sauce: Find a lovely rosemary pesto recipe here!
*To store: Pizza keeps covered in the fridge for up to 2 days. The egg yolks may darken and flatten.
*Make ahead: Pizza can be assembled without any baking, and without the eggs, up to 2 days ahead of time. Bring to room temperature for 35-40 minutes before baking.