Truly eggcellent pizza

13 Jan

During the college years, homemade pizza was a frequent occurrence.  Decent pizza toppings could regularly be scavenged from even the most neglected of refrigerators and fresh pizza dough from the local market was cheap.  Sure, we didn’t have a rolling pin so the pizzas were usually misshapen and lumpy, but I liked to think that just made them unique or rustic.

The post-college years have seen considerably less homemade pizza action.  I guess moving into a town with an exceptionally good pizza place (American Dream Pizza, which I would highly recommend) will do that to you.  Still, homemade pizza occasionally makes an appearance.  This past summer, we made a few pizzas on the BBQ, which while both entertaining and delicious is not the topic of this blog post.

Nope, this post is about pizza with eggs on it.

Photo of a homemade pizza topped with prosciutto, green onions and two eggs.

I’m guessing that anyone that reads this post will have one of two responses to pizza with eggs on it.  Either, like me, they are a huge fan of runny-yolked eggs and could hardly imagine a better pizza topping, or they can’t imagine why a person would be so crazy as to ruin a perfectly good pizza.

I hope you are in the former category.  If not, this post may not be for you.

This pizza is topped with a homemade tomato sauce, mozzarella, prosciutto, green onions and two eggs.  I tossed the green onions in a little olive oil so that they would be sure to crisp up rather than steam in the oven.  We arranged the toppings in such a way to have little pouches for the eggs to sit in, that’s why the onions appear to be in a grid.  This arrangement probably could have held four eggs, but since there were only two of us to share this pizza that seemed like it might be over-doing things (as if putting eggs on pizza isn’t already over-doing things).

We baked the pizza in a very hot oven on a pre-heated cast iron pizza pan.  Pizza recipes usually seem to suggest baking the pizza from anywhere from 8-15 minutes.  At our house we usually judge whether our pizza is done based on looks and smell rather than by how much time has passed (partly because we usually forget to set the kitchen timer).  We cooked the pizza until the crust started to turn golden and the cheese was melty but not yet turning brown.  Then we removed the pan from the oven and cracked eggs onto the “nests” we had built with our pizza toppings and returned the pizza to the oven.

Image of a bearded man with black framed glasses slicing a pizza with a mezzaluna, or large half-moon shaped pizza cutter.

Personally, my egg preference is over-easy, with completely set whites but completely runny yolks.  This can be hard to achieve in the oven so I kept a close watch on the pizza.  If you like your eggs similarly, remove the pizza when the whites of the eggs are mostly set but still a little jiggly.  Since they are on a seriously hot pizza, the eggs will continue to cook after they come out of the oven.  Once out of the oven, you can add salt and pepper and/or parmesan cheese as your heart desires.

Want a more solid yolk?  Either add your eggs to the pizza earlier or poke the yolk with a fork after you add it to the pizza.  It will combine with the whites and cook a little more quickly.

A diptych of two photos of a slice of pizza with an egg on it.  The second photo shows the egg being cut with a fork and yolk running out onto the plate.

Really, though, why would you want a more solid yolk?  Usually I’m against eating pizza with a fork.  In this case I’m happy to make an exception!

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