Espresso and Lime

0 Preheat your oven to 425 degrees
1 Add 1 tablespoon of extra virgin olive oil into a large skillet over medium heat
2 Add the thinly sliced yellow onions and sprinkle with 2 teaspoons of granulated sugar
3 Cook over medium heat until the onions begin to soften and develop a lightly golden brown color
4 Sprinkle the onions with a big pinch of salt and black pepper and add a splash of stock
5 Cook until the stock is absorbed, stirring occasionally, and repeat the process, adding another splash of stock every few minutes until the onions are caramelized, soft and golden brown
6 While the onions are caramelizing, brown the Italian sausage
7 Once the onions and Italian sausage are cooked, set them aside for now
8 Make the béchamel by melting 2 tablespoons of butter in a small saucepan, whisking in 2 tablespoons of flour and cooking the mixture for about 30 seconds, stirring constantly
9 Slowly add 1/2 cup of whole milk while continuing to whisk, add a pinch of salt and black pepper and as soon as the béchamel thickens, remove from the heat
10 To assemble the pizza, unroll the pizza dough onto a pizza pan or wide flat baking sheet
11 Spread the béchamel thinly over the pizza dough leaving a 1/2” boarder around the outer edge
12 Top the béchamel with 4 ounces of finely shredded mozzarella
13 Add the caramelized onions and browned Italian sausage
14 Bake the pizza for 8 minutes and then transfer it back onto a heat proof surface leaving the oven set to 425 degrees
15 Use a large spoon to form four nests in the toppings and crack the eggs into those nests
16 Season the eggs with a pinch of salt and black pepper and sprinkle the remaining mozzarella over the pizza
17 Bake the pizza for 8-12 minutes at 425 degrees depending on how you prefer your eggs to be set
18 Once the pizza is baked, transfer it onto a heat proof surface
19 Top with fresh arugula and some crushed red pepper flakes (optional) and slice into wedges
20 Serve immediately with fresh fruit