Sunny-Side Egg and Sausage Flatbread Pizza with Tomato and Basil

Start your morning with a twist on pizza that’s anything but ordinary. This flatbread is loaded with savory breakfast sausage, melted Italian cheeses and a perfectly cooked sunny-side egg. Fresh tomato slices and fragrant basil bring a pop of brightness that balances every bite.

It’s a hearty, satisfying breakfast that comes together in about 30 minutes. The crispy flatbread crust, gooey cheese and runny yolk make each slice irresistible. Whether you’re feeding a crowd or treating yourself, this recipe is sure to become a morning favorite.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 ounce Breakfast SausageView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C). For extra-crispy flatbread, place a lightly oiled baking sheet in the oven while it heats. Wash and dry all produce. Halve, peel and thinly slice the shallot into strands. Slice the Roma tomato into thin rounds. Pick the basil leaves from the stems; discard the stems.
2. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the breakfast sausage and sliced shallot. Cook, tossing occasionally, until the sausage is browned and cooked through and the shallot is translucent, about 6-8 minutes. Transfer to a plate and let cool slightly, then cut the sausage into ½-inch rounds.
3. Place the flatbreads on a lightly oiled baking sheet. Evenly sprinkle the Italian cheese blend over the flatbreads. Season with salt, pepper and Italian seasoning. Scatter the cooked shallot, tomato rounds and sausage pieces over the cheese. Sprinkle the grated Parmesan on top.
4. Bake the flatbreads until the crust is golden brown and the cheese is melted and bubbly, about 8 minutes.
5. While the flatbreads bake, wipe out the pan used for the sausage. Heat another drizzle of oil over medium-high heat. Gently crack the eggs into the pan and cook sunny-side up to your desired doneness, about 3-5 minutes.
6. Remove the flatbreads from the oven. Top each with a fried egg. Slice into pieces, season with salt and pepper and scatter the fresh basil leaves over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute breakfast sausage with Italian sausage, chicken sausage or even crumbled bacon. Just adjust the cooking time as needed.

Can I make this recipe vegetarian?

Absolutely. Omit the sausage and add more vegetables like sautéed mushrooms, bell peppers or spinach. You can also add a plant-based sausage alternative.

How do I reheat leftover flatbread pizza?

Reheat in a toaster oven or conventional oven at 350°F (175°C) for about 5-7 minutes to restore crispiness. Avoid microwaving, as it will make the flatbread soggy.