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A welcome guest in my house…<\/p><\/div>I love Eggs on a pizza. \u00a0They are a perfect topping being both a topping and possibly becoming part of the sauce of the pizza. \u00a0If you time it right, you can get the egg to cook to that perfect Sunny Side Up – runny deliciousness. \u00a0After the pizza comes out, you simply take a fork and knife, or a spoon and break the yolk and spread it around the pizza. \u00a0The egg is now playing two roles, both of which work perfectly on a pizza. But I’ve already told you this the last time I posted, and then Peter reiterated it in his recent blog about Pure Pizza in Charlotte.<\/p>\n
So this is the second pizza in my latest little pizza experimentation here at Casa Ingles <\/em>(as we affectionately call it)! \u00a0The fun thing about making pizza, as I’ve written before, is that there is a lot of opportunity for creativity. \u00a0Unlike when cooking other things, you get to try a number versions every time you make pizza. \u00a0They bake quickly and you are generally making at least 4 different pizzas during a meal. \u00a0It 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. \u00a0I suppose you could cut a steak into smaller portions and do that, but that has it’s own set of downfalls. \u00a0My point (and I do have one) is that pizza is a naturally interactive food during planning, prep, and eating.<\/p>\n Herb Oil, Sauteed Zucchini and Mushroms, Par-baked Potato and Bel Gioioso’s Creamy Gorgonzola<\/p><\/div>You can lay out a plan and easily find a new path to the perfect pizza that you are hoping to make. I often only plan out a couple of the pizzas I’m going to make and then let the others come out of something I see while I’m shopping, or something that may be in the house at the time. \u00a0It’s those found ingredients that sometimes take a pizza to the next level. \u00a0This pizza came out of the idea of using Jalape\u00f1os. \u00a0I am fascinated with the idea of pre-cooking them, which knocks out some of the heat and leaves you with a bold flavorful ingredient with enough spice to make them stand out, but not too much for those who can’t take a lot of heat.<\/p>\n \u00a0<\/p>\n I baked this a few minutes before pulling out of the oven to add the eggs and jalape\u00f1os.<\/p><\/div>Ingredients:<\/strong><\/p>\n Pizza Dough<\/p>\n <\/span>-I used my favorite Central Milling Germania Flour, Signature Bruery Pizza Dough but you can use your own favorite dough<\/p>\n Peter’s Herb Oil<\/p>\n Partially baked thinly sliced potato<\/p>\n Saut\u00e9ed Mushrooms, Zucchini, and Jalape\u00f1os<\/p>\n <\/span>-I saut\u00e9ed these to get them started cooking before going onto the pizza. \u00a0Season with a little <\/span>salt and pepper and saut\u00e9 until just cooked – allowing room for them to finish cooking on the <\/span>pizza.<\/p>\n Bel Gioioso Creamy Gorgonzola Cheese (or other blue cheese)<\/p>\n 2 Eggs<\/p>\n Chopped Scallions<\/p>\n Fresh Rosemary Needles<\/p>\n Grated Parmesan<\/p>\n \u00a0<\/p>\n It’s all about timing when using eggs on a pizza.<\/p><\/div>The Build:<\/strong><\/p>\n Spread the dough on a well floured peel.<\/p>\n Sprinkle a little of the Herb Oil on the dough.<\/p>\n Add the potatoes, zucchini and mushrooms.<\/p>\n Break off chunks of the creamy gorgonzola cheese. \u00a0Alternatively, you could use another soft cheese, like a brie mixed with a little blue cheese. \u00a0I didn’t use much cheese here. \u00a0First of all this cheese is very flavorful and I didn’t want it to take over. \u00a0Second, I wanted the saut\u00e9ed vegetables and the egg to play a bigger role.<\/p>\n I wanted to make sure that I achieved runny sunny-side Up eggs on this pizza. \u00a0So, I decided to set this pizza in the oven and bake it for a couple of minutes and then add the egg.<\/p>\n \u00a0<\/p>\n Just out of the oven. The whites are cooked and the yolk is sunny as can be!<\/p><\/div>The Bake:<\/strong><\/p>\n Bake in your oven for approximately 2-3 minutes.<\/p>\n *Make sure you pre-heat the oven for at least an hour to get your pizza stone up to temperature. \u00a0I pre-heat at 550 degrees and then turn it to Convection Bake before loading my first pizza, which lowers the temp to 525 degrees.<\/p>\n Pull the pizza out and crack two fresh eggs over the top.<\/p>\n \u00a0<\/p>\n To make the sauce, spread the yolk over the top of the pizza.<\/p><\/div>Add the saut\u00e9ed jalape\u00f1os.<\/p>\n Place it back into the oven. \u00a0Bake until the eggs and crust and all the ingredients are just right. \u00a0This should be about 4-5 minutes. \u00a0For this pizza, base the doneness on the eggs.<\/p>\n The eggs came out perfect on this one. \u00a0You 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. \u00a0The egg is perfectly cooked! \u00a0The yolk is soft and ready to be spread across the pizza and become part of the overall sauce.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/05\/_mg_0948.jpg\" "\\"Herb")
Jalape\u00f1o & Sunny-Eggs Pizza de Casa Ingles<\/em><\/h3>\n
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