What could be more brilliant than joining two superb foods such as crisp, chewy pizza and runny eggs into a single entrée? Nothing. Once you try this pizza combination, you’ll think so too. I don’t remember when I first heard of cracking an egg onto a nearly-done pizza and letting it cook in the oven until the whites are set and the yolks still runny—maybe it was in German class—but somehow the image has stuck with me. A few weeks ago Sam and I had some friends over for a vegetarian dinner, and wanting to make something fun, unusual but still simple, I decided to serve pizza with runny eggs along with our favorite Black Quinoa and Kale Salad and Chocolate Blender Mousse for dessert.
Since none of my cookbooks had a recipe for eggs on pizza, I searched the internet and found a great recipe on Food Wishes that even includes a 6-minute video on how to make eggs on pizza. I used the pizza sauce recipe from the same site and was really pleased with it. The only thing I did differently was to skip the sausage and use the pizza dough from Mark Bittman’s How to Cook Everything Vegetarian.
I’ve made this pizza dough three times now and am impressed with (1) how quickly it comes together (2) what a crisp but not brittle crust it makes if rolled thin (3) how well the dough stores (can be refrigerated or frozen). I also like this recipe because you can essentially use any combination of flour you like. My favorite flour combo: 1 ½ cups all-purpose, 1 cup white whole wheat and ½ cup cornmeal.
Mark Bittman’s Pizza Dough
3 cups flour
2 teaspoons instant yeast
2 teaspoons coarse kosher salt or sea salt
3 tablespoons extra virgin olive oil, divided
1 – 1¼ cups water
- Combine the flour, yeast and salt in a food processor. Turn the machine on and add 1 cup water and 2 tablespoons of the oil through the feed tube.
- Process for about 30 seconds, adding more water, a tablespoon or so at a time, until the mixture forms a ball and is slightly sticky to the touch. If it’s dry, add another tablespoon or two of water (but no more than a total of ¼ cup in this step) and process for another 10 seconds. (In the unlikely event that the dough is too sticky, add flour a tablespoon at a time.)
- Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, rough dough ball. Put the remaining olive oil in a bowl, turn the dough ball in it, and cover the bowl with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 to 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a resealable bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping).
- When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes. Proceed with any pizza recipe.
From Mark Bittman’s How to Cook Everything Vegetarian (p 724).