Ryan Scott’s Fontina Egg Breakfast Pizza with maple sausage and walnut pesto

Photo by LUM3N on Unsplash

Ryan Scott was back with another amazing recipe using La Tourangelle’s roasted walnut oil to make an incredible breakfast pizza. Listen in to the podcast below for the explanation and use the step-by-step instructions to follow along:

Ingredients for pizza dough: (prepared pizza dough can be used as well)
3 ½ cups all purpose flour, plus more for dusting
¼ cup whole wheat flour
1 package quick-rise yeast
1½ tablespoon sugar
Kosher salt
1 ¼ cups warm water; plus more if needed
Olive oil as needed
Walnut basil pesto:
1 cup packed fresh basil leaves, rinsed and dried
½ cup freshly packed baby spinach leaves
¼ cup coarsely chopped toasted walnuts
4 tbsp freshly grated parmigiano- reggiano
¼ cup La Tourangelle Walnut Oil
2 large garlic cloves, microplaned
Juice of 1 lemon juice
salt and pepper to taste

Ingredients for pizza:
3 tablespoons olive oil, plus more for drizzling
1 cup whole milk ricotta cheese
½ cup of shredded mozzarella cheese
½ cup grated parmesan cheese
½ cup shredded fontina cheese
5 whole eggs
½ cup crumbled maple breakfast sausage, cooked
Kosher salt and freshly ground pepper

Preparation for pizza dough:
1. In a food processor, combine the flours, yeast, sugar and 1 tablespoon of salt. With
the machine running, add the warm water & oil in a steady stream and then pulse until
the dough comes together in a rough mass, about 10-12 seconds. If the dough does
not form into a ball, sprinkle with 1-2 teaspoons more of water and pulse again until a
rough mass forms. Let the dough rest for 10-15 minutes, then process again until it is
tacky to the touch but not sticky, 25-30 seconds.
2. Turn the dough out onto a lightly floured work surface and form into a smooth ball.
Transfer to an oiled bowl and turn to coat all sides. Cover the bowl with plastic wrap
and let the dough rise in a warm place until doubled in bulk, about 1 ½ hours. Divide
the dough in half, transfer one half to a Lock-top plastic bag and you can freeze up to
a couple months if you’d like.
Preparation for walnut pesto :
1. Pulse together basil, spinach and walnuts in a food processor. Add garlic and walnut
oil. Pulse again. Add cheese, lemon juice and salt and pepper. Pulse until just
blended. Scrape down the sides with a rubber spatula and pulse a few more times.
Set aside in a bowl till pizza is ready. FYI, add more olive oil before serving, if taken
straight from the fridge.

Preparation for pizza:
1. Preheat oven to 465 F. Once the oven has reached desired temperature, let it
continue to heat for 15 minutes longer, without opening the oven door.
2. Line a sheet pan with parchment paper.
3. On a floured work surface, roll out the remaining dough into a 10-by-13-inch rectangle.
If the dough resists back, then let it rest for 10-15 minutes before continuing to roll it
out. Transfer the dough to the prepared pan and brush with 1 tablespoon of olive oil.
4. Sprinkle the dough with mozzarella and fontina, leaving a 1-inch border. In a bowl, stir
together the ricotta, parmesan and 1 tablespoon of the oil. Dollop the cheese mixture
by the tablespoonful over the mozzarella.
5. Bake until the crust is browned but not to crisp which is about 7-8 minutes. Remove
the pizza from the oven and evenly scatter sausage crumbles, then gently crack 5
eggs evenly distributed on the pizza.
6. Return the pizza to the oven and continue to cook till the cheese is melted and the egg
is set, which is about 14 minutes.
7. Remove the pizza from the oven. Top with walnut pesto to your liking. Let the pizza
set for 2-5 minutes and cut into slices and serve right away.

Recipe Name + Chef: Fontina egg breakfast pizza with maple sausage & walnut pesto,
Chef Ryan Scott
Serving Size: 4-6 servings
Time to Prep / Time to Cook: 1 hour to prep, 15 minutes cook time
Kitchen Equipment Required: baking sheet pan, food processor, dough hook and
Technique Tip: buy store bought pizza dough for easier execution or crescent rolls for
a fun breakfast twist!
Swap Option: swap out meat with sun-dried tomatoes for a veggie breakfast pizza
Why I Love This Recipe: pizza and breakfast? Come on.

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