1-Getting Started: Preheat and Prep First, heat your oven to 500°F (260°C) and let a pizza stone warm up for about 45 minutes this step is crucial for that perfect crisp crust. While the oven does its thing, gather your ingredients and start by cooking the sausage in a skillet with 1 Tbsp extra-virgin olive oil until it’s browned, then drain off any extra fat to keep things light.

2-Next, add 1 Tbsp unsalted butter to the same pan and toss in the ½ onion, finely diced, cooking it until it’s golden and caramelized this adds a sweet depth that pairs great with the sausage.

3-Shaping and Topping the Dough: Now, stretch out the ½ recipe artisan pizza dough into a 12-inch circle on a floured surface or peel. Spread your pizza sauce evenly over it, then sprinkle on the shredded fontina cheese (approximately 85 g) and 2 oz shredded Pecorino Romano cheese (approximately 55 g).

4-Evenly distribute the cooked sausage and caramelized onions across the top. To add those baked eggs, make small wells in the Gnocchi toppings and gently crack each of the 3 large eggs into them this keeps everything in place while baking.

5-Baking and Serving: Slide the pizza onto the hot stone and bake for 8 10 minutes, until the egg whites are set but the yolks are still a bit runny for that creamy finish. Once it’s out of the oven, let it cool for a minute or two before slicing.

6-If you want to adapt this for dietary needs, like using vegan sausage, it’s easy to swap in. Keep in mind, cooking time might change a little with substitutions, so keep an eye on it. For another spin on breakfast favorites, explore our easy morning recipes for more inspiration.