Fried Egg Pizza

I know what you're thinking… whhhhhaaaaatt? Fried egg on a pizza? Well, you gotta tryst me here, peeps. This is fantastic.

See what I mean? This pizza takes a little extra effort, but it's worth every minute. You could choose any toppings you want, but I really liked this combination as a starting point: Dijon roasted onions, prosciutto, ricotta, and of course the fried egg.

You really want a slice of this right now, I can tell. Let's get started!

Roasted onion marinade

Preheat your oven to 400 degrees, peeps.

I chose to roast my onions in this yummy dijon marinade. If you're in a rush, you can always skip this step and have sautéed onions (or mushrooms, nom) instead. Begin by slicing a yellow onion into thick wedges. Then in a medium bowl whisk together ½ tablespoon lemon juice, 1 teaspoon dijon mustard (I like country style), 1 clove of minced garlic (I had the stuff in the jar, so used that), a dash of rosemary, 2 tablespoons olive oil, and some salt and pepper to taste.

Once the marinade is well-combined, add your onion wedges to the bowl and toss to coat. Spread onto a cookie sheet and roast in the oven for 30-40 minutes, tossing about halfway through. You want your onions to brown a little, but not too much. Mine were a little over, but they were still delicious.

Roasting the onions

Now for the pizza part! I buy my dough fresh at our local grocer and slice it into personal sized portions. This recipe makes two personal pizzas. If you'd like a whole pizza, you can easily multiply the ingredients.

Ingredients

As per the usual, I forgot an ingredient in the picture, whoops. I added a bit of ricotta cheese to my pizza, but this is totally optional. See, that must be why I didn't include it in the pic! I know... excuses, excuses.

Spray your pizza pan and dust it with a bit of cornmeal. Pre-bake your dough for about 5 minutes if it's quite thick. If you're making a thinner crust you may not need this step. Spread your favorite sauce over the top of the dough. My dough comes with a sauce, so we use that, about 3 ounces total.

Layer your pizza with a few slices of shredded prosciutto, a few teaspoons of ricotta (optional), then some fresh mozzarella (sliced thin), the roasted onions, and a sprinkle of parmesan cheese.

Put the pizza back in the oven for 10-15 minutes, until the crust is golden brown and the cheese is bubbly. While your pizza is baking, fry up two eggs. I crack mine into a shallow ramekin first, but you can crack directly in the pan if you want to.

To fry your egg: Warm a skillet over medium heat. Add 1 tablespoon butter to the pan and swirl to melt. Gently add two eggs to the pan, and then let them alone. Seriously peeps, the best way to make a good sunny-side up egg is to let it be. You can spoon some of the melted butter over the whites only to help them cook. The eggs are done when the whites are cooked, but the yolks are still runny. I fry the egg on one side (sunny-side up), but you can flip yours to fry the other side if you want and let it cook for a minute. The yolk will not be as runny, but it's still good.

Top your cooked pizza with the fried egg. Then eat it, and know you are awesome.

Seriously, peeps… this pizza is da bomb. Try it once, give it a chance. I doubt you'll regret it!

Until next time my friends, happy cooking! As usual, the standard recipe is below.

Thanks for reading, everyone!

Follow me on Facebook @ OurArmyLifeAccordingToTheWife

or on Pinterest, my newest obsession @ ArmyLifeFromTheWife

Email me: armylifefromthewife@gmail.com

The Standard Form:

Individual Fried Egg Pizza

Ingredients:

2 personal-sized pizza crusts

3 ounces pizza sauce

1 medium yellow onions, cut into wedges

½ tablespoon fresh lemon juice

1 teaspoons Dijon mustard

1 cloves garlic, minced

Dash rosemary

2 tablespoon olive oil

4 slices prosciutto

¼ cup ricotta cheese, optional

8 ounces fresh mozzarella, thinly sliced

¼ cup freshly grated Parmesan

2 eggs

1 tablespoons butter

Salt and pepper, to taste

Cornmeal, for dusting

Directions:

Pre-heat your oven to 400 degrees.

In a medium bowl, mix together the lemon juice, Dijon mustard, minced garlic, rosemary, and olive oil. Season with salt and pepper to taste. Add the onions to the bowl and stir until well coated. Spread the onions in a single layer on a cookie sheet, and roast for 30-40 minutes, just until the edges start to brown. Toss onions halfway through cooking time.

Spray a pizza pan and sprinkle with a bit of cornmeal. Place your pizza crusts on the prepared pan and bake for 5 minutes (this may vary based on the type of crust you use). Remove from oven and divide the sauce between the two pizzas, spreading evenly.

Shred the prosciutto with your hands and divide between the two crusts. If desired, add a few teaspoonfuls of ricotta to each pizza now. Top with the mozzarella, then the roasted onions, and the parmesan cheese. Return pizza to the oven and  bake an additional 10-15 minutes, until crust is golden and cheese is melted and bubbly.

While the pizza is baking, fry your eggs in a skillet on the stovetop.  Crack your eggs into a shallow dish or ramekin. Warm the skillet over medium heat, then add the butter. Swirl to melt the butter, then gently add your eggs to the skillet. Let the eggs sit, don’t move them around too much. Gently spoon some of the butter over the egg white to help it cook. I prefer a sunny-side up egg, which is only fried on one side. Once the whites are cooked, remove them from the pan.

Top each pizza with an egg, and enjoy!