Mushroom and Egg Pizzas

Photo by José Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 671 calories
    • 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


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


  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.