Chef John's Sausage and Egg Pizza

Chef John's Sausage and Egg Pizza

Chef John 22700

"This is a sausage and egg pizza, and man, is it delicious. You may never eat eggs any other way, and you may never eat pizza any other way again."
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40 m servings 649 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 263 mg
  • 88%
  • Sodium:
  • 1596 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. Cook and stir sliced Italian sausage in a skillet over medium heat until some of the fat has rendered out and sausage is no longer pink inside, about 5 minutes. Transfer sausage slices to a paper towel-lined plate to drain.
  3. Roll pizza dough out to about 12 inches in diameter and about 3/8-inch thick; sprinkle with cornmeal. Flip dough so the cornmeal side is down and transfer to a perforated 14-inch pizza pan.
  4. Spread pizza sauce in a thin layer on top of the dough. Sprinkle with red pepper flakes and about 3/4 the Fontina cheese. Spread sausage slices onto the pizza, leaving 4 spaces about 3 inches across on the pizza for eggs. Sprinkle remaining Fontina cheese onto sausage slices.
  5. Bake in the preheated oven until dough is hot, edges are starting to brown, and cheese has started to melt, 10 to 12 minutes.
  6. Crack each egg into a separate ramekin or small bowl. Remove pizza from oven and use a spatula to press the spaces between sausage slices flat. Gently pour an egg onto each space. Grind a little black pepper onto each egg yolk. Lightly sprinkle Parmigiano-Reggiano cheese over entire pizza.
  7. Return to oven and bake until eggs are set but yolks are still liquid, about 5 minutes, checking frequently to avoid overcooking eggs. Toss arugula leaves with olive oil in a bowl until coated. Remove pizza from oven, poke egg yolks with a fork, spread them around a little, and sprinkle arugula over the top of the pizza. Cut into 4 quarters, each with an egg, to serve.


  • Cook's Note:
  • You want to use fresh, fresh eggs so they'll sit up nice and high and won't run all over the pizza.



Like so many of Chef John's creations, this is terrific. I followed the instructions exactly and it worked very well.