egg on top — Les Petites Gourmettes

Ingredients

• 1 tablespoon or 1 package active dry yeast
• 2 cups flour, divided
• 2 tablespoons olive oil
• 1 tablespoon milk
• 1/2 teaspoon salt
• 2 teaspoons fresh finely minced rosemary
• 28-ounce can crushed or whole Roma tomatoes
• Salt and freshly ground black pepper
• Dash red pepper flakes
• 1/2 cup prepared pesto sauce
• 2 cups shredded Fontina cheese, divided
• 8 to 10 ounces cooked breakfast sausage, divided
• 16 small eggs, as fresh as possible
• Shredded Parmesan cheese
• 2 tablespoons minced fresh parsley leaves
• Handful basil, chiffonade
• 1 tablespoon fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• Salt and freshly ground pepper