Italian Sausage & Arugula Pizza Recipe – Italian Special
Italian Sausage & Arugula Pizza brings breakfast flavors into pizza form—featuring a creamy béchamel base topped with caramelized onions, savory Italian sausage, and melted mozzarella, finished with runny baked eggs and a fresh peppery arugula layer. This indulgent and satisfying dish is perfect for brunch, lunch, or dinner and delivers bold, layered flavor in just 40 minutes.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Italian Sausage & Arugula Pizza Ingredients:
- 2 tablespoons of butter
- 2 tablespoons of all purpose flour
- 1/2 cup of whole milk
- a pinch of salt and black pepper
- 6 ounces of Italian sausage
- 2 medium yellow onions, thinly sliced
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons of granulated sugar
- a pinch of salt and black pepper
- 1/2 cup of stock (beef, chicken or vegetable stock)
- 6 ounces of mozzarella, finely shredded
- 4 large eggs
- 7.8 ounce WeWalka bistro thin and crisp pizza crust
- 1 cup of fresh arugula
- crushed red pepper flakes (optional)
How to Make Italian Sausage & Arugula Pizza
Preheat the oven to 425 degrees Fahrenheit.
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
Add the thinly sliced yellow onions and sprinkle with 2 teaspoons of granulated sugar.
Cook over medium heat until the onions soften and turn lightly golden brown.
Season the onions with a pinch of salt and black pepper, then add a splash of stock.
Cook until the stock is absorbed, stirring occasionally. Repeat this process, adding more stock every few minutes, until the onions are caramelized and golden brown.
While the onions caramelize, brown the Italian sausage in another skillet.
Once the onions and sausage are cooked, set them aside.
In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for about 30 seconds, stirring constantly.
Gradually whisk in 1/2 cup of whole milk, adding a pinch of salt and black pepper. Remove from heat as soon as the béchamel sauce thickens.
Unroll the pizza dough onto a pizza pan or baking sheet.
Spread a thin layer of béchamel sauce over the dough, leaving a 1/2-inch border around the edges.
Sprinkle 4 ounces of finely shredded mozzarella over the béchamel.
Top with the caramelized onions and browned Italian sausage.
Bake the pizza for 8 minutes, then carefully remove it from the oven (keeping the oven temperature at 425 degrees).
Use a large spoon to create four nests in the toppings and crack an egg into each nest.
Season the eggs with salt and pepper, then sprinkle the remaining mozzarella over the pizza.
Bake for an additional 8-12 minutes at 425 degrees, depending on desired egg doneness.
Once baked, transfer the pizza to a heat-proof surface.
Top with fresh arugula and, if desired, crushed red pepper flakes. Slice into wedges.
Serve immediately, accompanied by fresh fruit.
Recipe Notes:
Caramelize onions slowly with a bit of stock until deeply golden for rich flavor.
Cook Italian sausage separately until browned and fully cooked before adding to the pizza.
Prepare a light béchamel with butter, flour, and milk; season simply with salt and pepper.
Spread the béchamel thinly over the crust, leaving a small border for a crispy edge.
Add mozzarella, then layer caramelized onions and sausage before the first bake.
Bake until the base is crisp, then create nests and crack eggs on top; bake again to desired egg doneness.
Finish by topping with fresh arugula and a pinch of red pepper flakes (optional) for freshness and heat.
Slice while warm and serve immediately to enjoy runny yolks and vibrant greens.
