Ingredients
Scale
- Whole wheat pizza dough (store bought or homemade)
- 1/2 cup leftover tomato sauce
- 1/2 cup shredded mozzarella cheese
- 3/4 cup shredded gouda cheese
- 1–2 small chicken breakfast sausages, thinly sliced and cooked
- 1 leaf kale, finely chopped
- 1 tbs. pecorino romano cheese for dusting, if desired
- 4 large eggs
Instructions
- Preheat oven to 500˚F.
- Roll out dough very thinly onto parchment paper and place on a baking sheet (or a pizza stone).
- Spread tomato sauce evenly over dough.
- Sprinkle on cheeses, then kale and cooked sausage.
- Make four “craters” on the pizza for the eggs.
- Gently crack each egg one by one into a small bowl to avoid breaking the yolks, and then place the eggs gently onto the pizza.
- Bake for about 7-10 minutes, or until egg whites are just set and yolks are still runny.
Notes
- For a vegetarian/lower-fat option, use sliced mushrooms sauteéd with olive oil and herbs in place of sausage.
Nutrition
- Serving Size: 4