Have you tried eggs on pizza yet? No? Maybe you’re like us and have been hesitant because you weren’t exactly sure how it would turn out. Well, we are here to tell you it works, and you SHOULD try this at home. You can make this recipe at home with homemade pizza dough or a Rose Street Patisserie dough ball, which can be found in the freezer section. Try our Market – Fresh hand-pulled mozzarella on your pizza for an extra special pie!
Ingredients
- 1 pound dough ball
- 8 ounces mozzarella cheese
- 1/4 cup Parmesan cheese, shredded
- 3-4 each eggs
- to drizzle EVOO
- 1/2 tsp fresh chopped garlic
Servings: servings
Units:
Instructions
- Preheat oven to 425 F. Allow dough rise in a lightly oiled bowl for one hour under plastic wrap (on the counter).
- Lightly grease a large baking sheet with olive oil. Stretch out pizza dough to meet the edges of the pan. Evenly as possible. Sprinkle some grated cheese over the dough and then lightly drizzle with EVOO (do not saturate!) and sprinkle evenly with chopped fresh garlic. Place in the oven on the bottom rack for 15 minutes.
- Remove pan from the oven; Thinly slice and place mozzarella cheese on the dough. The cheese does not need to cover the entire base of the pizza, it will melt and spread. Place back into the oven on the bottom rack for 10 minutes or just until cheese starts to melt.
- Again, remove the pizza from the oven. Crack 3 to 4 eggs over the pizza with the yolk intact. Spread out the eggs as much as possible. Return to the oven and continue to bake on the top rack until the cheese becomes bubbly and the eggs set. Remove from oven and drizzle lightly with more EVOO and sprinkle any remaining grated parmesan cheese. Serve warm.
Share this Recipe