The Veggie Omelette Pizza

Lightly sauté the veggies — just enough to allow them to finish in the oven on your pizza.

Sakagura is in the basement of a building. You walk down a service like corridor to find this hidden gem of a restaurant…

My Hipstamatic shot of the Onsen Tamago.
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
Start with a little herb oil, the cheese and then the sautéed veggies…
Pizza Dough
-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.
Grated Mozzerella
Chunks of Bel Gioioso’s Italico Cheese
2 Eggs
Canned Chopped Green Chiles to top the baked pizza
The Build:

Remove the partially baked pizza from the oven to add the eggs. it’s all in the timing for your individual oven.
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:

Add your eggs and send it all back to the oven.
*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. For

This came out just right. The whites are done, the yolk is perfect!
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 pull

The green chills really gave this a nice touch.
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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This post is very nice. i really enjoy. thanks for your post.