Italian Sausage & Arugula Pizza Recipe – Italian Special

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.