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Spicy Sausage & Egg Pizzas with Arugula Salad

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

Put an egg on it with these zesty and out-of-the-ordinary salad-topped flatbread pizzas.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Kitchens® Unbleached Parchment Paper makes cleanup easy!

Ingredients

  • 4 eggs
  • 8 ounces hot or sweet Italian sausage, remove casings if present
  • 4 7- to 10-inch Greek flatbread or pita bread rounds
  • 1 cup pizza sauce or thick marinara sauce
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 1/2 cup thinly sliced red onion
  • 4 cups torn arugula
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1–2 tablespoons grated Parmesan cheese
  • Reynolds Kitchens® Unbleached Parchment Paper

Directions

Step 1

Let eggs stand at room temperature for 30 minutes. Preheat oven to 400°F. Line a baking sheet with a Reynolds Kitchens® Unbleached Parchment Sheet; set aside.

Step 2

In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

Step 3

Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 425°F.

Step 4

Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with cheeses, cooked sausage, and onion. Break an egg into a small dish; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 425°F oven for 15 minutes or until egg whites are set and yolks begin to thicken.

Step 5

In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.

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