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Mushroom and Egg Pizzas

Mushroom and Egg Pizzas
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2012

Nutritional Information

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

Quick Tip

Frozen Pizza Dough
If the pizza dough bounces back when you stretch it into shape, let it sit at room temperature for 5 to 10 minutes before trying again.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.