Breakfast Pizza with Eggs and Turkey Sausage
A crisp, homemade breakfast pizza layered with creamy ricotta, seasoned turkey sausage, softly scrambled eggs, and melted mozzarella. Par-baking the crust keeps the center sturdy while the toppings finish in the oven.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven
Ingredients
- 1 pound (455 g) pizza dough
- 2 teaspoons (10 ml) olive oil
- 8 ounces (225 g) ground turkey sausage
- 6 large (about 300 g) large eggs
- 1 cup (245 g) whole-milk ricotta
- 1.5 cups (170 g) shredded low-moisture mozzarella
- 0.75 teaspoon (4 g) kosher salt
- 0.25 teaspoon (0.5 g) black pepper
- 1 tablespoon (14 g) butter
Cooking instructions
- Place a rack in the lower third of the oven and heat the oven to 475°F (245°C). Let the pizza dough sit at room temperature for 15 minutes, then stretch or roll it into a 12-inch (30-cm) round on a lightly oiled baking sheet or pizza pan. (about 15 min) — 475°F (245°C)
- Prick the dough lightly with a fork, leaving a 1-inch (2.5-cm) border. Brush the surface with the olive oil and par-bake until the crust is puffed and just beginning to turn golden, 7 to 8 minutes. (about 8 min) — 475°F (245°C)
- Meanwhile, heat a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and it reaches 165°F (74°C) internally, 6 to 8 minutes. Transfer to a plate and drain excess fat if needed. (about 8 min) — Medium heat
- Whisk the eggs with 1/4 teaspoon of the salt and the pepper. Melt the butter in the skillet over medium-low heat, add the eggs, and gently stir until softly set but still slightly glossy, 2 to 3 minutes. Remove from the heat; the eggs will finish cooking in the oven. (about 3 min) — Medium-low heat
- Spread the ricotta in a thin layer over the par-baked crust, leaving the border exposed. Top evenly with the sausage and softly scrambled eggs, then sprinkle with the mozzarella and remaining 1/2 teaspoon salt. (about 3 min) — Room temperature
- Bake until the crust is fully cooked and golden, the mozzarella is melted, and the toppings are hot, 8 to 10 minutes. The egg topping should reach 160°F (71°C) in the center. Rest for 2 minutes, slice, and serve. (about 10 min) — 475°F (245°C)