This is less of an actual recipe and more of an attempt to convince you (and my brother, especially) that eggs do, in fact, belong on a pizza. Oh and a little how-to thrown in for good measure.
Once upon a long time ago, I studied abroad in Saint-Louis, Senegal. Without digressing, I will say it was one of the best (and hardest) experiences in my life. But here’s the thing you need to know food-wise. Senegal is a Muslim country, which means no pork. But they do fashion a sort of ham out of beef. It. Is. Not. Good. For everything else that was amazingly tasty, this “ham” left much to be desired.
So there I am out to dinner at a pizza place with my fellow students. A really amazing wood-fired pizza place. And yes, that night we opted for pizza in an African country with French cuisine influences, what can we say? Anyway, unlike restaurants here, you don’t really choose individual toppings, nope, they’ve got flavor combos all grouped together for you. The best you can do is order one of the pre-designed pizzas and opt to leave a topping off. So, looking at these delicious pizzas, I immediately spied the pizza I wanted – chevre, champignons, herbes, and the dreaded jambon. I happily ordered the pizza, but asked them to leave the ham off.
Chatting away with my fellow students, we eagerly awaited our pizza. When mine arrived, there was an EGG(!) cracked right in the middle of it. The waiter explained that because I left the ham off he went ahead and had the egg put on. He was bending over backwards for me (substitutions were definitely not a thing at this restaurant) and eager for me to approve. Now I’d seen the pizzas on the menu with an egg on them, but wasn’t feeling bold enough to try. But now, there was just no way I could disappoint this super helpful waiter. So I tried it. And you know what? It was good. Really, really good.
What you get is a delicious richness to the pizza. The egg comes out about the same as an over-medium egg, and just oozes into the middle of your pizza. Now don’t go thinking that you’re just going to go crack and egg on a frozen pizza, though you could do it with a take and bake pizza. Nope, here’s what you do.
Sausage and egg pizza
Handful of sausage
Preheat oven to 450. Prepare individual pizza as usual. We use ⅙ of a 2 lb pizza dough per person. Add a light coating of olive oil to the crust, and add your cheese and toppings as desired. You’re not quite ready for that egg yet.
Place pizza in 450 degree oven for 5 minutes. Remove pizza, and using a spoon, create a little nest for the egg in the middle. Crack egg into nest, don’t worry if some of the white decides to travel across your pizza. Return to oven and bake an additional 10 minutes.