Italian Sausage & Arugula Breakfast Pizza
A thin, crispy pizza topped with breakfast inspired toppings.
Servings: 4
Ingredients
The Béchamel Sauce
- 2 tablespoons of butter
- 2 tablespoons of all purpose flour
- 1/2 cup of whole milk
- a pinch of salt and black pepper
Pizza Assembly
- 6 ounces of Italian sausage
- 2 medium yellow onions, thinly sliced
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons of granulated sugar
- a pinch of salt and black pepper
- 1/2 cup of stock (beef, chicken or vegetable stock)
- 6 ounces of mozzarella, finely shredded
- 4 large eggs
- 7.8 ounce WeWalka bistro thin and crisp pizza crust
- 1 cup of fresh arugula
- crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 425 degrees
- Add 1 tablespoon of extra virgin olive oil into a large skillet over medium heat
- Add the thinly sliced yellow onions and sprinkle with 2 teaspoons of granulated sugar
- Cook over medium heat until the onions begin to soften and develop a lightly golden brown color
- Sprinkle the onions with a big pinch of salt and black pepper and add a splash of stock
- Cook until the stock is absorbed, stirring occasionally, and repeat the process, adding another splash of stock every few minutes until the onions are caramelized, soft and golden brown
- While the onions are caramelizing, brown the Italian sausage
- Once the onions and Italian sausage are cooked, set them aside for now
- Make the béchamel by melting 2 tablespoons of butter in a small saucepan, whisking in 2 tablespoons of flour and cooking the mixture for about 30 seconds, stirring constantly
- Slowly add 1/2 cup of whole milk while continuing to whisk, add a pinch of salt and black pepper and as soon as the béchamel thickens, remove from the heat
- To assemble the pizza, unroll the pizza dough onto a pizza pan or wide flat baking sheet
- Spread the béchamel thinly over the pizza dough leaving a 1/2” boarder around the outer edge
- Top the béchamel with 4 ounces of finely shredded mozzarella
- Add the caramelized onions and browned Italian sausage
- Bake the pizza for 8 minutes and then transfer it back onto a heat proof surface leaving the oven set to 425 degrees
- Use a large spoon to form four nests in the toppings and crack the eggs into those nests
- Season the eggs with a pinch of salt and black pepper and sprinkle the remaining mozzarella over the pizza
- Bake the pizza for 8-12 minutes at 425 degrees depending on how you prefer your eggs to be set
- Once the pizza is baked, transfer it onto a heat proof surface
- Top with fresh arugula and some crushed red pepper flakes (optional) and slice into wedges
- Serve immediately with fresh fruit