The Veggie Omelette Pizza
Although I’ve taken a side trip here, my point is that anything you like can be enhanced with eggs. They have a uniqueness to them that isn’t shared by many foods. They transform so much from their natural state to a finished product, and can be served in so many stages along the way in their cooking process. I started my pizza recipe eggs-ploration with a nod to the classic American breakfast standard of bacon and eggs. That one is simple. It’s everything you like about that breakfast and has so many of the elements of a so many pizzas we all eat on a regular basis. My next eggs-ecution was about the jalapeño and egg combination. Again, this is my breakfast of champions. My third in this series is about yet another standard variety of breakfast fare: The Veggie Omlette.
I hope you enjoy any or all of these, and certainly use them just as starting points and come up with your own favorites.
The Veggie Omelette Pizza
-I used my favorite Central Milling Germania Flour based Signature Bruery Pizza Dough but use your own favorite dough recipe
Peter’s Herb Oil
Partially sautéed thinly sliced vegetables: Zuccini, Red Peppers, Onions, Mushrooms and Jalapeños
-I sautéed the veggies 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, but getting out much of the moisture so they don’t soak your pizza.
Chunks of Bel Gioioso’s Italico Cheese
Canned Chopped Green Chiles to top the baked pizza
The Build:Spread the dough on a well floured peel.
Sprinkle a little of the Herb Oil on the dough.
Add the grated Mozz and pinch off chunks of the Italico Cheese. I didn’t want this to be all about the cheese, so I used both sparingly.
Add the sautéed veggies.
I wanted to make sure that I got runny, sunny side up eggs on this pizza, so, I decided to set this pizza in the oven and pre-bake it for a couple of minutes and then add the egg and put it back in to finish.
The Bake:Bake in your oven for approximately 2-3 minutes until it sets up so that you can pull it out without it falling apart.
*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.
Back into the oven. Bake until the eggs and crust and all the ingredients are just right. This should be about 4-5 minutes more. Foregg pizzas, base the doneness on the eggs. If you want the crust done more, you may have to sacrifice that to make sure you don’t overcook your eggs. I have played with this and as you can see from my pictures, this pre-bake and finishing bake seems to work well. Each oven will vary, so don’t be surprised if you have to figure out your own timing.
The eggs came out great on this one. You can see the 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. You can probably pullthe pizza out a little early, because the egg will continue to cook after it’s out of the oven. (*See my Bacon and Eggs Pizza!)
Carefully spread the yolk around trying not to move all the ingredients away from the center as you do. You’ll find that you can move things back and forth once you break the yolk and start spreading it out so that you keep the ingredients balanced for each bite.
Finally, top the finished pizza with the chopped green chills, or your favorite salsa.
Cut and serve!
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