Egg, Sausage and Pesto Pizza

With a backyard flock, pizza night just isn’t the same.

by Lori Rice
PHOTO: Lori Rice

Once your egg-laying machines—ahem, your hens—gear up for business, the egg situation in your fridge (and on your counter … and in the numerous other places you think to stash eggs) can get a little bit out of control. But the ingenious cook always finds a way to put this abundant protein source to use, and you can feel free to think outside of breakfast and egg salad. In fact, you may even find eggs making appearances in the least expected places. Like pizza night.

Yield: 4 servings


  • dough for a 12-inch pizza crust
  • 1/3 cup homemade or store-bought basil pesto
  • 1/3 pound pork or turkey sausage, cooked and crumbled*
  • 2 large eggs
  • 1/3 cup shaved Parmesan cheese
  • 1 T. chopped fresh basil or parsley

*The sausage will be baked in the oven after it is precooked, so cook just until browned and no pink remains.


Preheat the oven to 425 degrees F.

Roll or spread the dough to fit a 12-inch round pizza pan. Gently prick the surface of the dough with a fork.

Spread the crust with the pesto, sprinkle the sausage over the pesto and bake for five minutes.

Remove the pan from the oven. Break an egg into a small dish, and carefully transfer the egg to the top of the pizza. Repeat with the second egg.

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Return the pizza to the oven; bake for 12 to 15 more minutes, until the egg yolk reaches your desired doneness. Sprinkle the cheese and herbs over the top. Slice into eight pieces, being sure to get some egg with each slice. Serve warm.

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