Grilled Pizzettas with Sausage, Egg and Stracchino

Name: Grilled Pizzettas with Sausage, Egg and Stracchino
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 2 individual pizzas
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons active dry yeast; 1/2 teaspoon kosher salt; 1/2 teaspoon sugar; 1/2 cup warm water; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 8 ounces Italian fennel sausage, sliced; 6 ounces stracchino cheese, broken into pieces; One 10-ounce jar pickled hot cherry peppers; 2 Araucana eggs (blue eggs), fried; 1 handful arugula; 1/2 cup grated aged pecorino; Pinch fennel pollen

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Level: Intermediate

Total: 2 hr 15 min (includes proofing time)
Active: 1 hr 5 min

Yield: 2 individual pizzas

Level: Intermediate

Total: 2 hr 15 min (includes proofing time)
Active: 1 hr 5 min

Yield: 2 individual pizzas

Ingredients

Pizza Dough:

1 1/2 cups all-purpose flour

1 1/2 teaspoons active dry yeast

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1/2 cup warm water

2 tablespoons plus 2 teaspoons extra-virgin olive oil

Topping:

8 ounces Italian fennel sausage, sliced

6 ounces stracchino cheese, broken into pieces

One 10-ounce jar pickled hot cherry peppers

2 Araucana eggs (blue eggs), fried

1 handful arugula

1/2 cup grated aged pecorino

Pinch fennel pollen

Directions

For the pizza dough: Place a pizza stone in the oven and preheat to 425 degrees F.
In a stand mixer, combine the flour, yeast, salt and sugar. With the mixer running, add the water and 2 tablespoons of the oil and mix until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball; if the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured work surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and cover the bowl with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
Preheat a grill pan over medium-high heat.
Turn the dough out onto a lightly floured work surface and divide it into two pieces. Cover with a clean kitchen towel or plastic wrap and leave to rest for 10 minutes. Roll the dough out into 6-inch rounds.
One at a time, place the dough rounds on the preheated grill pan and grill until cooked and grill marks appear on the first side, about 2 minutes. Flip and do the same on the reverse side.
For the topping: Saute the sliced sausage until golden brown.
Scatter the stracchino, browned sausage and some peppers over the grilled pizzas. Transfer the pizzas to the preheated pizza stone and bake until the cheese is bubbly and melted, 5 to 7 minutes. Remove from oven and top each pizza with a fried egg and some arugula, fennel pollen and grated pecorino. Slice and serve.