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Early Bird Pizza

Pizza-style eggs and sausage in the morning? Now that’s a breakfast we can get behind. Jam packed with gooey cheese and zesty tomatoes this is one pizza that will make you glad you’re an early riser. Even when you aren’t.

Prep Time
Cook Time

What You Need

  • 1 pkg.  (17.64 ounce/500 g ) Johnsonville® Mild Italian Sausages
  • 1 pkg. thin crust pizza
  • 3 Roma tomatoes, diced
  • 1-1/2 cups Fontina, mozzarella or Monterrey Jack Cheese, shredded
  • dried red pepper flakes
  • 2 tbsp light in taste olive oil 
  • 4 eggs, whole
  • 1/3 cup shredded parmesan cheese
  • 2 tbsp fresh chives, chopped
  • 2 tbsp extra virgin olive oil
  • pepper, to taste


  1. Position oven rack in center of oven and preheat oven to 400°F.

  2. In a large skillet, heat Extra Light in Taste Olive Oil and sauté sausage until browned. Remove from heat, thinly coin slice and set aside. (Always cook sausage to internal temperature of 160°F.)

  3. Brush pizza with Extra Virgin Olive Oil.

  4.  Top pizza crust evenly with 3/4 of the shredded Fontina cheese.

  5. Shake on red pepper flakes to taste.

  6. Place sausage pieces evenly on top around the edges.

  7. Add the rest of the Fontina and the deiced tomatoes.

  8. Bake for 5-8 minutes and remove from oven.

  9. Using the back of a spoon, lightly make 4 indentations in the center of the pizza not too close to the crust, pushing some of the ingredients to the sides.

  10. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan Cheese.

  11. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft.

  12.  Remove, sprinkle with fresh chives, cut and enjoy!

  13. For the finishing touch, drizzle with Extra Virgin Olive Oil before cutting.