Smoked Sausage & Egg Breakfast Pizza

1 Comment 15 May 2013

I believe at one point, if I recall correctly, that kidlet ran through the kitchen exclaiming how good this smelled while we were cooking it. Then she said she liked the smells so much she just might even try some!

Oh, kidlet, don’t tease your mama so! Cuz she so did not try some of this delicious pizza. Tell me, when do the chicken nuggets wear off? And the hotdogs? The girl is crazy for not trying this pizza. It’s fantabulous.

Smoked Sausage Breakfast Pizza-1

I was perusing through my kindle magazines for ideas for the ‘ole blog and this one got a yessirrrr of approval in my mind. I love fun ways to change up breakfast and pizza is a perfect way to liven things up in the morning. We got some store-bought pizza dough from the deli to put some extra ease into it.

Smoked Sausage Breakfast Pizza-2

This isn’t rocket science, right? You cut up your smoked sausage, whatever your favorite kind is. You cook it till nice and deeply browned. I like it niiiice and deeply browned. Yup. After that, it’s the eggs’ turn. Eeeeasy!

Smoked Sausage Breakfast Pizza-3

We set our dough in its bag on the counter for an hour before rolling it out. Just follow whatever your deli recommends for prepping the dough or make up your favorite easy pizza dough from scratch.

Smoked Sausage Breakfast Pizza-4

This is a really relaxed recipe. At this point, pile on your ingredients. We started with a very small amount of the fontina cheese to help the other ingredients adhere to the dough better.

Smoked Sausage Breakfast Pizza-5

Next, layer on the sausage and eggs. It’s starting to look a whole lot like YUM around here!

Smoked Sausage Breakfast Pizza-6

Add more cheeeeeese!

Smoked Sausage Breakfast Pizza-7

Oops, don’t forget a little torn spinach! No, you can’t call this a healthy pizza then, but at least you know your adding something healthy, right? Heh, yeah – right.

When that’s done, more cheeeeeese! This time, a little Parmesan.

Smoked Sausage Breakfast Pizza-9

When it’s all said and just about done, sprinkle on a few sun-dried tomatoes. They add in a tart, earthy kick to this really nice morning meal.

Smoked Sausage Breakfast Pizza-11

What else is there to say? This is a really fun, different way to take some of your favorite breakfast items and switch it all up. The deli-bought pizza dough worked perfectly with the recipe directions, staying just the right about of soft and chewy. A great pillowy bed for that savory sausage and accompanying other yumminess. After it really  was all said and done, the only amazing thing left to realize was we didn’t add bacon to it. It doesn’t need it, though (though bacon’s not necessarily about necessity). This pizza is perfect the way it is.

Smoked Sausage & Egg Breakfast Pizza

from Taste of the South Magazine, March/April 2013, Vol. 10, issue 2

Prep Time: 15 minutes    Cook time: about 25 minutes    Level: Easy    Serves: 4-6

  • 1 tablespoon cornmeal
  • 1/2 pound smoked sausage, coarsely chopped
  • 4 large eggs, lightly beaten
  • 1 pound frozen (thawed) or fresh pizza dough
  • 4 cups lightly packed fresh spinach, torn
  • 1 cup shredded mozzarella or fontina cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped

Preheat oven to 475 degrees.

Place an oven rack in the lowest level of oven. Lightly spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal.

Heat a medium skillet over medium heat. Add sausage; cook, stirring frequently, until lightly browned, 3-4 minutes. Remove from pan; drain on paper towels. Reserve 2 teaspoons drippings in pan.

Heat pan again over medium heat. Add eggs to the drippings; cook and stir until eggs are firm. Break into small pieces with a spoon.

On a floured surface, roll dough into a 12-inch circle. Transfer dough to prepared baking sheet; pierce dough several times with a fork.

Bake dough for 3 minutes. Remove from oven; top with sausage, eggs, spinach and cheeses. Bake until crust is golden brown and cheeses melt, approximately 12 minutes. Remove from oven; sprinkle with sun-dried tomatoes.


We used a lot less than 4 cups of lightly packed spinach. Do whatever amount appeals to you.

We actually baked our pizza in the middle of the oven as opposed to the lowest rack setting. This may have in part accounted for the success with the dough turning out so nicely baked.

Print Friendly, PDF & Email


- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

Contact the author

Your Comments

1 comment

  1. This pizza is right up my alley- sun dried tomatoes, sausage and all the cheese! Yes PLEASE!!

Share your view

Post a comment

Subscribe without commenting


Recipes used here do not belong to Full Fork Ahead. Please check each post for the source. We review recipes, photograph our efforts and comment on our experiences with the recipes only. Please contact us if you have any questions.

Photos on flickr

Subscribe to the Goodness

Enter an email address to subscribe to Full Fork Ahead & receive delicious news in your inbox.

Join 280 other subscribers

© 2018 Full Fork Ahead. Powered by WordPress.

Daily Edition Theme by WooThemes - Premium WordPress Themes

%d bloggers like this: