Temps de cuisson: 30 mins Portions: 8
1 lb Bulk Italian Sausage, Cooked
8 Artichoke Crowns, Chopped
8 Sun Dried Tomatoes, Chopped
1 lb Fresh Mozzarella Cheese, Sliced
4 tablespoons Spinach and Arugula Pesto
8 Farm Fresh Eggs
4 tablespoons Freshly Grated Parmesan Cheese
8 4 oz Portions Prepared Pizza Dough
2 tablespoons Flour
2 tablespoons Extra Virgin Olive OIl
2 tablespoons Melted Butter
2 cups Microgreens, Optional
2 tablespoons Balsamic Reduction, Optional
Preheat oven to 425 degrees. Place a pizza stone in the oven while preheating. (If you do not have a pizza stone, place a baking sheet in the oven to preheat instead)
Sprinkle flour on the countertop. Using a rolling pin, roll out each individual pizza dough ball into a round approximately ? inch thick.
To assemble, begin by spreading the pesto on top of each pizza evenly. Top each with the chopped sun dried tomato and artichoke. Then add the cooked sausage. Finally add the fresh mozzarella slices. Using a pizza board or a large spatula, transfer the pizzas onto the pizza stone (you will probably have to bake them in 2 batches, 4 at a time, unless you have 2 pizza stones you can put into the oven).
Bake for approx. 20 mins or until the crust is crispy and golden brown. In the meantime, heat 2 tbl olive oil in a large non-stick skillet. Cook the eggs sunny side up until almost all the way cooked through but still a little loose.
When the pizzas are done, place one egg atop each pizza and top with freshly grated parmesan cheese. Return to the oven to bake an additional 2-3 minutes until the parmesan cheese melts and the egg white is set but the yolk still runny. Brush the edges of the pizza with melted butter after removing from the oven. To serve, place each pizza on an individual serving plate and garnish with the greens and balsamic reduction. Serve hot.