Sunday, May 15, 2005

Scrambled Egg and Sausage Pizza

Scrambled Egg and Sausage Pizza

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
12 ounces hot Italian turkey sausage, casings removed
1 tablespoon butter
6 large eggs
4 large egg whites
1/3 cup milk
salt and fresh ground black pepper
4 ounces (about 1 cup) shredded mozzarella cheese

Preheat oven to 450 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 - prick the dough all over the top with a fork. Crimp edges of dough with fingers to form a rim. Slide crust onto the stone and bake until lightly golden, about 12 to 15 minutes.

Meanwhile, add sausage to a large saucepan and place over medium to medium-high heat. Cook sausage, stirring to crumble, until browned and done, about 6 to 8 minutes. Scoop meat out onto a paper-towel lined plate. Wipe out skillet and add butter - melt over medium heat.

In a medium bowl, whisk together eggs, egg whites and milk - season with salt and fresh ground black pepper. Pour eggs into the pan and cook, without stirring, until the mixture just begins to set on the bottom. Lift the partially cooked egg up and allow the uncooked egg to flow underneath. Continue this process until the eggs are glossy, moist and just barely set - stir in cooked sausage. Remove from the heat.

Scatter half of the cheese over the top of the crust. Top with the scrambled egg mixture, followed by the remaining shredded cheese. Slide pizza back onto the stone and cook just long enough to melt the cheese on top, about 5 minutes.

Makes about 4 servings.

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