Eggs on Pizza

eggs on pizzaWhat 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.

Click here for the Eggs on Pizza recipe from Food Wishes.

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

  1. 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.
  2. 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.)
  3. 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).
  4. 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).

6 Thoughts on “Eggs on Pizza

  1. Lauranne on June 15, 2010 at 9:57 AM said:

    Haha…maybe the cafe was onto something after all!

    • andrealein on June 15, 2010 at 10:45 AM said:

      No way! The Biola caf had eggs on pizza?! They had so many odd combinations (strawberries and mascarpone) that I forgot. Eggs on pizza is actually a really popular dish in Switzerland, according to Sam, who had it when he was working there. And when I recently told someone else about this combo, they said, “Oh yeah, that’s popular right now.” Who knew? But seriously, it tastes really good. Try it!

  2. Samuel Sharaf on June 15, 2010 at 3:06 PM said:

    This reminded me of the pizza i had in downtown Geneve! I love eggs and pizza…this combination is awsome

  3. Crescent Rainwater on June 15, 2010 at 5:51 PM said:

    You make it look so good, Andrea. I must admit, however, that I would want my eggs to be well-cooked. I have seen this in Ireland a few times, actually.

    • andrealein on June 16, 2010 at 11:32 PM said:

      Hmm, I can understand that some people would want their eggs well-cooked. To be honest, the first time I made it I accidentally overcooked the eggs and the yolks were not runny, and it still tasted quite good. Still, I like runny yolks best. :) Thanks for letting me know it’s in Ireland too!

  4. Lauranne on June 18, 2010 at 4:17 PM said:

    Runny yolks are the best, but runny whites = gag.

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