Mushroom and Egg Pizzas

Mushroom and Egg Pizzas
José Picayo
These pizzas may sound fancy but they don't take a lot of work—use store-bought pizza dough, and simply crack an egg on top of each pie during the baking process.

Get the recipe for Mushroom and Egg Pizzas.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
20
minutes
cooking
45
minutes

Ingredients

2
tablespoons
olive oil, plus more for the baking sheets
all-purpose flour, for the work surface
1
pound
pizza dough, at room temperature
1
cup
marinara sauce
8
ounces
mozzarella, grated (about 2 cups)
4
ounces
cremini mushrooms, thinly sliced
1/2
small red onion, thinly sliced
kosher salt and black pepper
4
large eggs
5
ounces
mixed greens (about 6 cups)
1
tablespoon
red wine vinegar

Directions

  1. Heat oven to 425° F. Brush 2 large baking sheets with oil. On a lightly floured surface, shape the dough into four 8-inch rounds and place on the baking sheets.
  2. Dividing evenly, top the rounds with the marinara sauce, mozzarella, mushrooms, and onion; season with ¼ teaspoon each salt and pepper. Bake, rotating the baking sheets halfway through, just until the crust begins to brown, 18 to 20 minutes.
  3. Carefully crack an egg on top of each pizza and return to oven. Bake, rotating the baking sheets halfway through, until the egg whites are set, 5 to 7 minutes.
  4. In a large bowl, toss the greens with the vinegar, the 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve with the pizzas.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 671
  • Fat 31 g
  • Sat Fat 11 g
  • Cholesterol 256 mg
  • Sodium 1,501 mg
  • Protein 32 g
  • Carbohydrate 65 g
  • Sugar 10 g
  • Fiber 4 g
  • Iron 5 mg
  • Calcium 339 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments