Sausage, Egg, & Potato Pizza with Maple & Jalapeño

Do you ever read or come up with a recipe and can imagine exactly how it will taste? Maybe I am the only one and just think about food too much. But it happens to me frequently. Usually it turns out similar to what I pictured. Every so often, it disappoints. But sometimes, it is even more delicious than what I ever envisioned. That was the case with this pizza. Sweet and spicy and savory, this pizza exceeded my already high expectations and will now remain a permanent favorite in our home. If it seems strange to put maple syrup on a pizza, just do it anyways. The sweetness offsets the smoky heat from the jalapeño and is the ingredient that really makes this recipe.

Sausage, Egg, & Potato Pizza with Maple & Jalapeño

 

Print

Serves: 2-3 servings

Ingredients

• 2-3 jalapeño peppers (depending on desired heat level)
• 3 tablespoons olive oil, plus more for potatoes
• 3 small to medium sized yukon gold potatoes, sliced into thin, ¼ inch slices
• Salt and freshly ground pepper, to taste
• 2-3 links chicken and apple sausage (pre-cooked), sliced thin
• 1 recipe/package pizza dough (enough for a 12 inch pizza; I used Trader Joe's wheat)
• 5 ounces Havarti cheese, shredded or chopped into small pieces
• ¼ cup freshly grated parmesan cheese
• 2 eggs
• 2-3 tablespoons pure maple syrup

Instructions

1. Preheat oven to broil. Place jalapeno peppers on a small baking sheet and place in oven. Broil, turning a few times during cooking, until peppers are starting to brown/char all around. This will take about 5 minutes. Remove from oven. Once cooled slightly, deseed and dice. Add jalapeños to a small bowl along with 3 tablespoons olive oil. Set aside. Lower oven temperature to 450 degrees F.
2. In a large cast iron skillet, add enough olive oil to coat the bottom of pan, and heat over medium high heat. Add potatoes. Season with salt and pepper, and cook until potatoes soften and begin to brown slightly. When potatoes are almost done, add in sausage, cooking to caramelize outside slightly.
3. Roll dough out to about 12 inches in diameter and transfer to a pizza stone, baking sheet, or cast iron skillet for baking. Dough should be about ¼ to ½ inch thick. Drizzle dough with jalapeño/olive oil mixture, spreading evenly across surface. Top with potatoes and sausage, then Havarti and parmesan. Gently crack eggs on top of the pizza.
4. Place pizza in pan and bake for about 12-15 minutes, until crust is cooked, cheese is bubbly, and egg is desired doneness. Remove from oven and drizzle maple syrup evenly over the top. Serve.

3.4.3177