Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, January 13, 2012

Egg Pizza

This one came out of no where, a pizza ball I had pulled out of the freezer two days before, and a few hungry teenagers for breakfast.  After sautéing up some onions and mushrooms and preheating the oven to 500 I cut the pizza ball up into lime sized balls.  I then rolled them as thin as I could one at a time with a rolling pin, brushed them with olive oil, covered with a little shredded mozzarella and kosher salt, and spread the mushroom and onions out making sure to leave a space in the middle for the cracked egg.  After dropping the egg I quickly and carefully transferred them one at a time to my hot pizza stone and baked for ten to fifteen minutes.  They were a huge hit, would work just as well with arugula, peppers, or just the cheese.

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