Sausage and Egg Pizza

This week was my first business trip away since our youngest daughter was born.  And I left on her actual date of her birth.  Her 1^st birthday.  Since we had the big birthday bash over the weekend, my guilt was pushed aside ever so slightly. 

Luckily, my mother was able to stay at our house and help my husband juggle schedules, music lessons, work, and the dog.  Two make sure my mother could spend this time with her granddaughters and not have to worry about cooking big meals, I set out recipes for the week.  Each was easy enough to prepare with children at her side and kid-friendly enough where they would think she was the best cook ever (guess who I got my love of cooking from…). 

Sausage and Egg Pizza was a hit all around the table.  She said both kids asked for seconds.  Perfect for dinner or brunch, a small family or a large crowd. 

Sausage and Egg Pizza

Serves 4

1 (6.4 ounce) brown and serves sausage links

1 (13.8 ounce) refrigerated pizza dough

3 roma tomatoes, diced

1 1/2 cups shredded mozzarella cheese

4 whole eggs

Pepper, to taste

1/3 cup shredded Parmesan cheese

Position oven rack in center of oven and preheat oven to 400 degrees.

Unroll pizza dough on a cookie sheet line with parchment paper. 

In a skillet, cook egg; stir to scramble.  Cut sausage into link coin slices and set aside. 

Top the dough evenly with mozzarella cheese.  Place sausage coins and tomatoes on top.  Bake for 5-8 minutes.  Remove from oven.  Top with egg and sprinkle with parmesan.  Bake an additional 15 minutes or until crust is golden and cheese is melted.