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magazine fasteasyfresh 2008 01 fried egg and sausage ciabatta breakfast pizzas
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Recipes
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Quick
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Eggs and sausage on a breakfast pizza? Is this recipe legal?
5.0
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Easy
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Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
Recipes
These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
Easy
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
3.5
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Split open like a baked potato, eggplant becomes a custardy vessel for dinner.
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(5)
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For the cook who needs a veggie break––and a delicious fix.
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Easy
4.6
(4.58)
Easy
4.0
(3.91)
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For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.
4.0
(4.14)
Easy
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Think sausage and peppers hero, but transformed into a hearty (easy) egg casserole.
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(4.06)
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Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.
5.0
(5)
Articles
(69)
Cooking
Make this recipe your own by using different sausages and cheese
Bon Appétit
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
best-new-restaurants
From square-cut Detroit-style pizza in New York, to the perfect crust in Portland—these are 2016's best slices.
Andrew Knowlton
Restaurants
Everyone talks about the pizza, but this garlicky-sweet number is a true sleeper hit.
Emily Schultz
Cooking
Writer Brett Martin thought we would, and sent us the recipe. In a gilded frame
Adam Rapoport
Culture
Just look at that golden brown crust!
Adam Rapoport
Videos
(207)
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.