I love pizza. I love making it at home, I love little mini ones, and I love pizza store pizza. Sometimes, homemade pizza needs a little twist. Tomato sauce and muenster cheese can get boring. When I saw Aida Mollenkamp make pizza with roasted mushrooms and an EGG on top, I knew I had to try it.
I made it once before, on one pizza dough, and with only one egg. That was definitely not enough – of course if two people are eating the pie they’ll fight over that lone egg. So this time I made the pizza I split the same amount of mushrooms over two pies, and put three eggs on one pie, and two on the other. The result? Well, aside from absolute deliciousness, it was a perfect meal for a busy/lazy day. I didn’t even to make a side dish that night. If you’re not lazy like I am, a nice big salad would be delicious with this.
I make pizza all the time. I usually use Elise’s recipe for dough because it is really simple. I change it up a bit here and there if I get bored, but always go back to this one.
Get the original recipe here.
Ingredients:
- 1 pound button mushrooms, quartered (or any kind, really)
- 1/4 cup olive oil
- Salt and pepper
- Balsamic vinegar
- 2 pizza crusts, homemade or store bought
- 8 oz. fresh ricotta
- Eggs, as many as you want
Directions:
1. Preheat the oven to 450 degrees.
2. Quarter the mushrooms. Sprinkle them with olive oil, salt, and pepper and toss. Roast for about 2o minutes. Drizzle with balsamic vinegar, set aside.
3. Spread half the ricotta over one crust. Cover with half the mushrooms and sprinkle with muenster cheese. Repeat with second crust.
4. Bake until cheese is melted, about 20 minutes.
5. While cheese is baking, heat a frying pan over medium heat and add a tablespoon of oil. When oil is hot, add egg (or eggs) and fry until set. The edges will be brown and dry. Add some balsamic vinegar and reduce, about 2 minutes. Place egg and pour reduced vinegar on top of pizza and serve.
Happy birthday, Rebekah!
