Mushroom-Fontina Pizza with a Fried Egg

Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
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Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 lb. assorted mushrooms, thinly sliced
- 1 Tbsp. fresh thyme leaves
- kosher salt
- Freshly ground black pepper
- 1 lb. pizza dough (thawed if frozen)
- 3 oz. fontina cheese, sliced
- 1 large egg
- 3 Tbsp. chopped fresh parsley
Directions
- Step 1Preheat oven to 450 degrees F and lightly grease a baking sheet with olive oil.
- Step 2In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook until softened and golden brown, 8 minutes. Add thyme and season with salt and pepper.
- Step 3On a lightly floured surface, roll out pizza dough into a large oval. Transfer to prepared baking sheet and prick lightly with a fork. Top with half the Fontina, then cover with mushrooms, then add remaining Fontina.
- Step 4Transfer to oven and bake until crust is golden and cheese bubbly, 10 to 12 minutes.
- Step 5Meanwhile, in a small nonstick skillet over medium heat, heat remaining 1 tablespoon olive oil. Fry egg until white is set and yolk still slightly runny, 4 minutes. Season with salt and pepper.
- Step 6Place egg in center of pizza and sprinkle pizza with fresh parsley. Slice and serve.
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