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The chili infused Maple Syrup from Canada that tops this sausage and cheddar pizza is the perfect mix of sweet and spicy. If you're looking for a short cut for this recipe, pick up a ready-made pizza dough at the grocery store to speed up the process. Maple Syrup from Canada stands up to the bold flavors on this pizza because of its difference from your standard pancake syrup - it's made w/ nothing other than pure maple syrup.
For the Dough:
- 2 1/ 2 cups all purpose flour
- 1 (1/4 ounce) packet instant dry yeast
- 2 teaspoons kosher salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon Maple From Canada Pure Maple Syrup
For the Chili Infused Maple Syrup:
- 1/ 4 cup Maple From Canada Pure Maple Syrup
- 2 fresno chiles, thinly sliced
For the Toppings:
- 1 pound crumbled cooked breakfast sausage
- 2 cups grated sharp cheddar cheese
- 4 eggs
- 4 scallions, thinly sliced on the bias
To make the dough, add all ingredients to large bowl and stir with a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until a smooth ball forms. Oil a bowl and place the dough inside. Cover and let rest for about 30 minutes.
Meanwhile, preheat the oven to 450 ̊F. Make the chili infused maple by placing the maple syrup and sliced chiles in a small bowl and set aside for at least 15 minutes.
Once the pizza dough has rested, stretch it into a rectangle on a sheet pan and drizzle with olive oil. Top with cooked sausage and cheddar, leaving a few spaces for each of the 4 eggs. Bake for about 10 minutes, or until the top is lightly golden brown.
Remove pizza from oven and an egg to each of the reserved spaced. Return the pizza to the oven and cook for 5-7 minutes, or just until the whites set.*
Drizzle the hot pizza with the infused maple and garnish with a few chiles and scallions *If you dislike a runny yolk, you can cook the egg for a few more minutes until set.