Sausage and Egg Breakfast Pizza

A pizza topped with pork sausage, mozzarella, and a whole egg cracked on top and baked in the pizza oven. The egg white sets while the yolk stays beautifully runny - crack into it and let it run over the sausage and cheese. Weekend brunch will never be the same.

Ingredients

• 1 pizza dough ball (approximately 250g)
• Plain flour, for dusting
• 3 tablespoons passata or pizza sauce
• 100g mozzarella, torn
• 2 pork sausages, casings removed, broken into small pieces
• 1 large egg
• 30g Parmesan, grated
• Fresh basil leaves
• Chilli flakes (optional)
• Olive oil
• Flaky sea salt and freshly ground black pepper

Method

1. Fire up your pizza oven to full temperature, around 400-450°C.
2. Pre-cook the sausage meat: in a small pan, cook the sausage pieces over medium heat until browned and cooked through (about 5-6 minutes). Drain on kitchen paper.
3. Stretch your dough ball into a round on a well-floured surface. Transfer to a floured pizza peel.
4. Spread the passata over the base, leaving a border. Scatter the mozzarella, then the cooked sausage.
5. Slide the pizza into the oven and cook for about 60 seconds until the base is set and the cheese is starting to melt.
6. Quickly pull the pizza towards you with the peel and crack the egg into the centre of the pizza. Slide it back in and cook for a further 30-60 seconds until the crust is charred, the cheese is bubbling, and the egg white is set but the yolk is still runny.
7. Remove from the oven, grate Parmesan over the top, add basil leaves and a drizzle of olive oil. Season with salt, pepper, and chilli flakes if you like.
8. Cut and serve immediately - the runny yolk is the whole point.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.