Last week we visited friends in Carmel Valley who have a wood-fired pizza oven in the back yard. Wanting to bring some fixings, I picked up some of the housemade Italian sausage with fennel and the hotter Calabrese from Little City Market in North Beach.
Saturday night we created all manner of pizzas for our dinner out on the deck. Yet, my favorite was the breakfast pizza Sunday morning with sausage, carmelized onion, and a whole egg cracked on it. It's done when the white sets and the top of the yolk just starts to develop a cooked spot or two. The nubs of Calabrese are the redder pieces on the right side and the mild Italian is on the left. The sausage was partially cooked in a skillet before it went on the dough and in the oven.
The runny yolk married with the sausage and onions moistening the crust was just awesome.
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