{"product_id":"sausage-and-egg-breakfast-pizza","title":"Sausage and Egg Breakfast Pizza","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (approximately 250g)\u003c\/li\u003e\n  \u003cli\u003ePlain flour, for dusting\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons passata or pizza sauce\u003c\/li\u003e\n  \u003cli\u003e100g mozzarella, torn\u003c\/li\u003e\n  \u003cli\u003e2 pork sausages, casings removed, broken into small pieces\u003c\/li\u003e\n  \u003cli\u003e1 large egg\u003c\/li\u003e\n  \u003cli\u003e30g Parmesan, grated\u003c\/li\u003e\n  \u003cli\u003eFresh basil leaves\u003c\/li\u003e\n  \u003cli\u003eChilli flakes (optional)\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eFire up your pizza oven to full temperature, around 400-450°C.\u003c\/li\u003e\n  \u003cli\u003ePre-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.\u003c\/li\u003e\n  \u003cli\u003eStretch your dough ball into a round on a well-floured surface. Transfer to a floured pizza peel.\u003c\/li\u003e\n  \u003cli\u003eSpread the passata over the base, leaving a border. Scatter the mozzarella, then the cooked sausage.\u003c\/li\u003e\n  \u003cli\u003eSlide the pizza into the oven and cook for about 60 seconds until the base is set and the cheese is starting to melt.\u003c\/li\u003e\n  \u003cli\u003eQuickly 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.\u003c\/li\u003e\n  \u003cli\u003eRemove 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.\u003c\/li\u003e\n  \u003cli\u003eCut and serve immediately - the runny yolk is the whole point.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894101376,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/sausage-and-egg-breakfast-pizza-4336491.jpg?v=1775134468","url":"https:\/\/kitcheninthegarden.co.uk\/products\/sausage-and-egg-breakfast-pizza","provider":"Kitchen In The Garden","version":"1.0","type":"link"}