Pesto Sausage Breakfast Pizza Recipe

Prepare potatoes

Preheat oven to 425°F (220°C). Grate peeled russet potatoes and place in a clean kitchen towel or cheesecloth. Squeeze and wring out as much moisture as possible until mostly dry.

In a bowl combine the drained grated potatoes, 1 tbs flour, 1 egg, 1 tsp salt, and 1 tsp black pepper. Mix until evenly combined.

Heat a 10-12 inch ovenproof skillet (cast iron preferred) over medium heat and add 2 tbs olive oil. Spread the potato mixture into an even round in the skillet, pressing and compacting to form a crust about 1/4–1/2 inch thick and up the sides slightly.

Cook on the stovetop 6–8 minutes until the bottom is golden brown and crisp. Transfer the skillet to the preheated oven and bake 10 minutes to set the crust. Remove from oven and reduce oven temperature to 400°F (200°C).

While the crust bakes, brown the sausage: heat a medium skillet over medium-high heat, crumble the 8 oz sausage and cook 6–8 minutes until no longer pink and lightly browned. Drain excess fat and set aside on a paper towel-lined plate.

If your roasted red bell pepper is not pre-roasted, roast under the broiler or over a gas flame until charred, then peel and slice into strips. Use 1 cup sliced roasted red pepper.

Spread the pesto evenly over the partially baked potato crust, leaving a small rim. Sprinkle half of the shredded mozzarella and half of the shredded cheddar evenly over the pesto.

Distribute the browned sausage and roasted red pepper strips evenly over the cheese layer.

Top with the remaining mozzarella and cheddar, then make four small wells in the topping where you will crack the eggs.

Crack one egg into each well. If you prefer fully set yolks, lightly season the eggs with a pinch of salt and pepper. Optionally drizzle 1 tbs olive oil lightly over the pizza edge.

Return the skillet to the oven and bake at 400°F (200°C) for 10–14 minutes, until the whites are set and yolks reach your desired doneness (10–12 minutes for slightly runny yolks, 14 minutes for mostly set).

Remove from oven and sprinkle 2 tbs grated Parmesan and 1 tsp red pepper flakes (optional) over the top. Let rest 3–5 minutes—eggs will continue to set slightly.

Garnish with fresh basil leaves. Slice into 4 servings and serve warm.