Saturday, May 21, 2005

Sausage, Egg and Asparagus Pizza

Sausage, Egg and Asparagus Pizza (Adapted from Eating Well)

cornmeal, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 teaspoons olive oil, divided
2 links sweet Italian turkey sausage, casings removed
3/4 cup sliced shallots
16 ounces (1 pound) asparagus, trimmed and sliced into 2" pieces
4 large eggs
salt and fresh ground black pepper
2 ounces (about 1/2 cup) shredded Fontina cheese
2 ounces (about 1/2 cup) shredded sharp white cheddar cheese

Preheat oven to 500 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Crimp edges of dough with fingers to form a 1/2" rim around the outside of the dough. Slide crust onto the stone and cook until the bottom is lightly golden, about 7 to 9 minutes. Carefully remove from the oven and place crust onto a wire rack.

Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Add sausage and cook, stirring to crumble, until sausage has cooked through and is lightly browned, about 7 to 9 minutes. Transfer sausage to a plate and add remaining teaspoon oil - stir in shallots and cook, stirring often, until they just begin to brown, about 2 minutes. Stir in asparagus and cook until it begins to soften, about 2 to 3 minutes more.

Spread the cooked vegetable mixture over the crust and scatter the sausage over the top.

In a medium bowl, whisk together eggs - season with salt and fresh ground black pepper. Slowly pour beaten eggs over the vegetables, trying to not let any run off the crust. Scatter both cheeses over the pizza. Slide pizza back onto the stone and bake until the eggs are set and the cheese has melted, about 8 to 10 minutes. Remove from the oven and let cool slightly before serving.

Makes about 4 servings.

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