- 1/2 pound bulk breakfast sausage
- 1/2 pound pizza dough (1/2 of a 1-pound dough ball), at room temperature
- 1/4 cup prepared green chili sauce
- 1/2 cup shredded fontina or Gruyére cheese
- 6 eggs
- 1/2 cup pico de gallo
Heat oven to 425°F.
Brown sausage in a 12-inch cast-iron skillet. While sausage is cooking, stretch the pizza dough to the size of your skillet. Remove sausage from pan, leaving drippings. Add dough to hot skillet and bake in preheated oven 8-10 minutes.
Remove from oven and top warm crust with green chili sauce, shredded cheese and the cooked sausage. Use a ladle to gently push six wells into dough; return to oven for 10 minutes. Remove from oven and crack eggs into wells. Return skillet to oven and cook 8 minutes more or until egg whites are set.
Remove and top with pico de gallo. Serve hot.