Italian Sunrise "Sausage" Tofu & Scrambled Egg Pan Pizza

Italian Sunrise "Sausage" Tofu & Scrambled Egg Pan Pizza ingredients

• 13.8 oz refrigerated pizza dough
• 3 tbsp olive oil
• 14 oz extra-firm tofu
• 1 tsp fennel seeds
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 2 tbsp milk (any kind)
• 1/2 cup marinara sauce
• 1 medium red bell pepper
• 1 medium Roma tomato
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced black olives
• 2 tbsp fresh basil leaves

Watch how to make Italian Sunrise "Sausage" Tofu & Scrambled Egg Pan Pizza

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Italian Sunrise "Sausage" Tofu & Scrambled Egg Pan Pizza

1. Preheat your oven to 425°F (220°C). Pour 2 tablespoons of olive oil into a 10-inch cast iron skillet or an equivalent round oven-safe pan, ensuring the bottom and sides are well coated.
2. Carefully unroll the refrigerated pizza dough and press it evenly into the bottom and slightly up the sides of the prepared skillet. If the dough springs back, allow it to rest for 5 minutes before pressing again.
3. Press the extra-firm tofu between paper towels or a clean kitchen towel to remove excess moisture, then crumble it into a bowl using your hands or a fork. Add the fennel seeds, smoked paprika, dried oregano, garlic powder, salt, and black pepper to the crumbled tofu and mix well to combine.
4. Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the seasoned tofu crumble and cook for 5-7 minutes, stirring occasionally, until it is lightly browned and slightly crispy. Transfer the cooked tofu to a separate bowl.
5. In a small bowl, whisk together the 3 large eggs and 2 tablespoons of milk until combined. Pour the egg mixture into the same non-stick pan (no need to clean) over medium heat and scramble gently until just set but still moist, about 2-3 minutes.
6. Combine the scrambled eggs with the cooked tofu crumble, stirring gently. Dice the red bell pepper and Roma tomato into small, uniform pieces.
7. Spread the 1/2 cup of marinara sauce evenly over the pizza dough in the skillet, leaving a small border for the crust. Distribute the tofu-egg crumble over the sauce, then scatter the diced bell pepper and tomato on top.
8. Sprinkle the 1 cup of shredded mozzarella cheese over the toppings, followed by the 1/4 cup of sliced black olives. Ensure all toppings are evenly distributed.
9. Bake the pan pizza for 18-22 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the eggs are fully set. For an extra crispy crust, you can carefully remove the pizza from the skillet for the last 5 minutes of baking, directly onto the oven rack.
10. Carefully remove the skillet from the oven. Let the pizza rest for 5 minutes before slicing into 4 equal wedges. Garnish with fresh basil leaves and serve hot.

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