Pizza Adorned with Fresh Egg

Our son and I love the fact that the French will put an egg on anything - even pizza! We had this pizza in a small village visiting the fantastic chateaus of the Loire valley. I made my version replacing tomato sauce with my favorite eggplant spread (Sacla - from Italy), but there are other great varieties, for example from Trader Joe's (with red pepper) or from Hungarian, Bulgarian or middle eastern shops (look for example for Zahluk - Tunisian/Morrocan or Ajut - Serbian or Caponata - Italian). The list of eggplant spreads is endless. And of course the ways to make pizza are endless. That's nice because you really almost can't go wrong and end up with egg on your face. That is, as long as you end up with egg on your pizza.

My Version:
Kip's version:Original version in France:pizza dough for 2 pizzas
1/2 lb bulk sausage
1 ripe tomato, thinly sliced
1 lb fresh mozarella, sliced
favorite tomato sauce or eggplant spread
2 eggs
2 green onion, sliced, or 1/2 purple onion, sliced
dash red pepper flakes

Preheat oven to 450F. Prepare pizza dough for 2 pizzas according to directions, or use store-bought dough (some of which is really very good these days). In a skillet, saute sausage until crumbly and browned. Roll dough out for two pizzas. Spread tomato sauce or eggplant spread about dough. Top with sausage. Distribute tomato and cheese slices and onion about pizzas. Sprinkle to taste with red pepper flakes. Bake for about 20 minutes, or until nicely browned.