Grilled Pizzettas with Sausage, Egg and Stracchino

  • Yield : 2 individual pizzas
  • Cook Time : 5m
  • Ready In : 15m
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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons active dry yeast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 cup warm water
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 8 ounces Italian fennel sausage, sliced
  • 6 ounces stracchino cheese, broken into pieces
  • One 10-ounce jar pickled hot cherry peppers
  • 2 Araucana eggs (blue eggs), fried
  • 1 handful arugula
  • 1/2 cup grated aged pecorino
  • Pinch fennel pollen


Step 1

For the pizza dough: Place a pizza stone in the oven and preheat to 425 degrees F.

Step 2

In a stand mixer, combine the flour, yeast, salt and sugar. With the mixer running, add the water and 2 tablespoons of the oil and mix until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball; if the dough is too dry, add additional water, 1 tablespoon at a time.

Step 3

Scrape the dough onto a lightly floured work surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and cover the bowl with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.

Step 4

Preheat a grill pan over medium-high heat.

Step 5

Turn the dough out onto a lightly floured work surface and divide it into two pieces. Cover with a clean kitchen towel or plastic wrap and leave to rest for 10 minutes. Roll the dough out into 6-inch rounds.

Step 6

One at a time, place the dough rounds on the preheated grill pan and grill until cooked and grill marks appear on the first side, about 2 minutes. Flip and do the same on the reverse side.

Step 7

For the topping: Saute the sliced sausage until golden brown.

Step 8

Scatter the stracchino, browned sausage and some peppers over the grilled pizzas. Transfer the pizzas to the preheated pizza stone and bake until the cheese is bubbly and melted, 5 to 7 minutes. Remove from oven and top each pizza with a fried egg and some arugula, fennel pollen and grated pecorino. Slice and serve.

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