24 Jul Egg-Topped Sausage Herb Pizza Recipe
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 (6 ounces) shredded part-skim mozzarella cheese
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
How to make it
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 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 450°. 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.
Yield: 8 servings.