Recipe courtesy of Tiffani Thiessen
- 2 sweet or hot Italian sausages, removed from casings
- 2 tablespoons extra virgin olive oil, divided
- ½ pound homemade pizza dough (or store bought), at room temperature
- All purpose flour, for bench flour
- Kosher salt, to taste
- 1 cup shredded low-moisture mozzarella
- 1 large egg
- 1 Fresno chili, thinly sliced
- ½ cup baby kale
In a small saute pan over medium-high heat add 1 tablespoon oil. When the oil is hot, add in the sausage, breaking it up into smaller pieces. Cook until just beginning to brown and cooked through. Remove to a paper towel lined sheet tray.
Preheat oven with a pizza stone to 500 degrees F. If you don’t have a pizza stone turn a sheet tray over so the flat side is up and preheat the oven with that inside.
Lightly dust a clean work surface with flour and roll the pizza dough into a 10-inch round. Lightly dust a pizza peel or upside down sheet tray with more flour. Transfer the dough to the prepared peel. Brush the dough with the remaining olive oil and season with kosher salt. Sprinkle the cheese evenly over the top along with the sausage and chilies. In the center of the pizza, make a small well inside the cheese and lay the egg inside, this will keep it from spreading to the edges of the pizza. Using the pizza peel carefully place the pizza on the hot stone or sheet tray. Bake for 8-10 minutes or until the pizza dough is cooked through and brown around the edges and the egg is cooked to over easy.
Remove from oven and let cool 2-3 minutes. Garnish with kale and serve.
Photography by Rebecca Sanabria