Jalapeño & Sunny Eggs Pizza
Eggs-perimentation – Numero Dos:

A welcome guest in my house…
So this is the second pizza in my latest little pizza experimentation here at Casa Ingles (as we affectionately call it)! The fun thing about making pizza, as I’ve written before, is that there is a lot of opportunity for creativity. Unlike when cooking other things, you get to try a number versions every time you make pizza. They bake quickly and you are generally making at least 4 different pizzas during a meal. It would get costly if you cooked up 4 large steaks every time you had that as a main dish, using seasonings and different cooking techniques. I suppose you could cut a steak into smaller portions and do that, but that has it’s own set of downfalls. My point (and I do have one) is that pizza is a naturally interactive food during planning, prep, and eating.

Herb Oil, Sauteed Zucchini and Mushroms, Par-baked Potato and Bel Gioioso’s Creamy Gorgonzola
Jalapeño & Sunny-Eggs Pizza de Casa Ingles
I baked this a few minutes before pulling out of the oven to add the eggs and jalapeños.
Pizza Dough
-I used my favorite Central Milling Germania Flour, Signature Bruery Pizza Dough but you can use your own favorite dough
Peter’s Herb Oil
Partially baked thinly sliced potato
Sautéed Mushrooms, Zucchini, and Jalapeños
-I sautéed these to get them started cooking before going onto the pizza. Season with a little salt and pepper and sauté until just cooked – allowing room for them to finish cooking on the pizza.
Bel Gioioso Creamy Gorgonzola Cheese (or other blue cheese)
2 Eggs
Chopped Scallions
Fresh Rosemary Needles
Grated Parmesan
It’s all about timing when using eggs on a pizza.
Spread the dough on a well floured peel.
Sprinkle a little of the Herb Oil on the dough.
Add the potatoes, zucchini and mushrooms.
Break off chunks of the creamy gorgonzola cheese. Alternatively, you could use another soft cheese, like a brie mixed with a little blue cheese. I didn’t use much cheese here. First of all this cheese is very flavorful and I didn’t want it to take over. Second, I wanted the sautéed vegetables and the egg to play a bigger role.
I wanted to make sure that I achieved runny sunny-side Up eggs on this pizza. So, I decided to set this pizza in the oven and bake it for a couple of minutes and then add the egg.

Just out of the oven. The whites are cooked and the yolk is sunny as can be!
Bake in your oven for approximately 2-3 minutes.
*Make sure you pre-heat the oven for at least an hour to get your pizza stone up to temperature. I pre-heat at 550 degrees and then turn it to Convection Bake before loading my first pizza, which lowers the temp to 525 degrees.
Pull the pizza out and crack two fresh eggs over the top.

To make the sauce, spread the yolk over the top of the pizza.
Place it back into the oven. Bake until the eggs and crust and all the ingredients are just right. This should be about 4-5 minutes. For this pizza, base the doneness on the eggs.
The eggs came out perfect on this one. You can see that my crust has some charring and darkness to the edges and the toppings got a little brown on the edges as well. The egg is perfectly cooked! The yolk is soft and ready to be spread across the pizza and become part of the overall sauce.

Roll out your slices and enjoy just like that perfect piece of breakfast toast piled high with your eggs and fixins!
Finally, top the finished pizza with scallions and some grated Parmesan.
Enjoy! And do send us some ideas of your own…
{gallery}jalapenosunnyeggspizza{/gallery}