{"id":976,"date":"2012-06-06T18:29:11","date_gmt":"2012-06-06T22:29:11","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/06\/06\/the-veggie-omelette-pizza\/"},"modified":"2012-06-06T18:29:11","modified_gmt":"2012-06-06T22:29:11","slug":"the-veggie-omelette-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/","title":{"rendered":"The Veggie Omelette Pizza"},"content":{"rendered":"

Lightly saut\u00e9 the veggies — just enough to allow them to finish in the oven on your pizza.<\/p><\/div>Here we are at the end of my “in depth” study of eggs and pizza — a 3 pizza egg-sperimentation. \u00a0This will surely not be the last pizza I make with eggs as there are an infinite number of possibilities to explore using this ingredient on pizza. \u00a0The immediate connection is breakfast, which pizza fits right into, performing as the toast that accompanies any good breakfast — helping to serve a delicious egg sandwich of sorts. \u00a0Eggs can fit anywhere on a menu. \u00a0They are delicious with any meal because they bring such a unique texture into the experience of eating. \u00a0Eggs take on accompanying flavors that are more powerful, or distinct and mellow them, or blend them with each other creating a new flavor and texture.<\/p>\n

Sakagura is in the basement of a building. You walk down a service like corridor to find this hidden gem of a restaurant…<\/p><\/div>I was recently sent to a sushi restaurant called Sakagura in New York City by a friend of mine I call “The Foodie of all Foodies ” and came across a cold soup called Onsen Tamago<\/em>. \u00a0This was a new experience for me, playing with my concept of flavors, textures and temperature! \u00a0Onsen Tomago<\/em> is a cold soup with soft boiled egg, sea urchin roe and salmon roe. \u00a0If you’re squeamish, this soup is not for you! \u00a0It was one of the more unique dishes I have ever had. \u00a0I am a huge fan of sea urchin, though, so I was down with it. \u00a0Many people can’t get past the texture of this, but the flavor is so delicious and balanced that I feel sorry for those who can’t get past the soft, cool pudding-like texture. \u00a0The soup base was salty and delicious. \u00a0The soft boiled egg fascinated me beyond the silky texture, but the fact that it was so softly boiled and then cooled and perfectly extracted from the shell into the soup. \u00a0When I ate the soup, the egg yolk broke and became not only another part of the texture of the soup, but also a new flavor as it mixed with the stock and ingredients. \u00a0This cool creamy soup

My Hipstamatic shot of the Onsen Tamago.<\/p><\/div> was accented by the delicious fresh uni<\/em> (sea urchin) and then I came across the cool little jelly pops of the salmon row. \u00a0It was really a unique eye opening dish.<\/p>\n

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. \u00a0They 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. \u00a0I started my pizza recipe eggs-ploration with a nod to the classic American breakfast standard of bacon and eggs. \u00a0That one is simple. \u00a0It’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. \u00a0My next eggs-ecution was about the jalape\u00f1o and egg combination. \u00a0Again, this is my breakfast of champions. \u00a0My third in this series is about yet another standard variety of breakfast fare: \u00a0The Veggie Omlette.<\/p>\n

I hope you enjoy any or all of these, and certainly use them just as starting points and come up with your own favorites.<\/p>\n

\u00a0<\/p>\n

The Veggie Omelette Pizza<\/h3>\n

Start with a little herb oil, the cheese and then the saut\u00e9ed veggies…<\/p><\/div>Ingredients:<\/strong><\/p>\n

Pizza Dough<\/p>\n

<\/span>-I used my favorite Central Milling Germania Flour based Signature Bruery Pizza Dough but use your own favorite dough recipe<\/p>\n

Peter’s Herb Oil<\/p>\n

Partially saut\u00e9ed thinly sliced vegetables: \u00a0Zuccini, Red Peppers, Onions, Mushrooms and Jalape\u00f1os<\/p>\n

<\/span>-I saut\u00e9ed the veggies to get them started cooking before going onto the pizza. \u00a0Season with a <\/span>little salt and pepper and saut\u00e9 until just cooked – allowing room for them to finish cooking on the <\/span>pizza, but getting out much of the moisture so they don’t soak your pizza.<\/p>\n

Grated Mozzerella<\/p>\n

Chunks of Bel Gioioso’s Italico Cheese<\/p>\n

2 Eggs<\/p>\n

Canned Chopped Green Chiles to top the baked pizza<\/p>\n

\u00a0<\/p>\n

The Build:<\/strong><\/p>\n

Remove the partially baked pizza from the oven to add the eggs. it’s all in the timing for your individual oven.<\/p><\/div>Spread the dough on a well floured peel.<\/p>\n

Sprinkle a little of the Herb Oil on the dough.<\/p>\n

Add the grated Mozz and pinch off chunks of the Italico Cheese. \u00a0I didn’t want this to be all about the cheese, so I used both sparingly.<\/p>\n

Add the saut\u00e9ed veggies.<\/p>\n

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.<\/p>\n

\u00a0<\/p>\n

The Bake:<\/strong><\/p>\n

Add your eggs and send it all back to the oven.<\/p><\/div>Bake in your oven for approximately 2-3 minutes until it sets up so that you can pull it out without it falling apart.<\/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

Back into the oven. \u00a0Bake until the eggs and crust and all the ingredients are just right. \u00a0This should be about 4-5 minutes more. \u00a0For

This came out just right. The whites are done, the yolk is perfect!<\/p><\/div> egg pizzas, base the doneness on the eggs. \u00a0If you want the crust done more, you may have to sacrifice that to make sure you don’t overcook your eggs. \u00a0I have played with this and as you can see from my pictures, this pre-bake and finishing bake seems to work well. \u00a0Each oven will vary, so don’t be surprised if you have to figure out your own timing.<\/p>\n

The eggs came out great on this one. \u00a0You can see the 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. \u00a0You can probably pull

The green chills really gave this a nice touch.<\/p><\/div> the pizza out a little early, because the egg will continue to cook after it’s out of the oven. \u00a0(*See my Bacon and Eggs Pizza!)<\/p>\n

Carefully spread the yolk around trying not to move all the ingredients away from the center as you do. \u00a0You’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.<\/p>\n

Finally, top the finished pizza with the chopped green chills, or your favorite salsa.<\/p>\n

Cut and serve!<\/p>\n

\u00a0<\/p>\n

{gallery}eggomelettepizza{\/gallery}<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Here we are at the end of my “in depth” study of eggs and pizza — a 3 pizza egg-sperimentation. \u00a0This will surely not be the last pizza I make with eggs as there are an infinite number of possibilities to explore using this ingredient on pizza. \u00a0The immediate connection is breakfast, which pizza fits right into, performing as the toast that accompanies any good breakfast — helping to serve…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nThe Veggie Omelette Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Veggie Omelette Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Here we are at the end of my “in depth” study of eggs and pizza — a 3 pizza egg-sperimentation. \u00a0This will surely not be the last pizza I make with eggs as there are an infinite number of possibilities to explore using this ingredient on pizza. \u00a0The immediate connection is breakfast, which pizza fits right into, performing as the toast that accompanies any good breakfast — helping to serve...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-06-06T22:29:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/_mg_0900.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/\",\"name\":\"The Veggie Omelette Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2012-06-06T22:29:11+00:00\",\"dateModified\":\"2012-06-06T22:29:11+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Veggie Omelette Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Veggie Omelette Pizza - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/","og_locale":"en_US","og_type":"article","og_title":"The Veggie Omelette Pizza - Pizza Quest with Peter Reinhart","og_description":"Here we are at the end of my “in depth” study of eggs and pizza — a 3 pizza egg-sperimentation. \u00a0This will surely not be the last pizza I make with eggs as there are an infinite number of possibilities to explore using this ingredient on pizza. \u00a0The immediate connection is breakfast, which pizza fits right into, performing as the toast that accompanies any good breakfast — helping to serve...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2012-06-06T22:29:11+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/_mg_0900.jpg","type":"image\/jpeg"}],"author":"Brad English","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Brad English","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/","name":"The Veggie Omelette Pizza - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2012-06-06T22:29:11+00:00","dateModified":"2012-06-06T22:29:11+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/the-veggie-omelette-pizza\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"The Veggie Omelette Pizza"}]},{"@type":"WebSite","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website","url":"https:\/\/www.fornobravo.com\/pizzaquest\/","name":"Pizza Quest with Peter Reinhart","description":"A journey of self-discovery through pizza.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018","name":"Brad English","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","caption":"Brad English"},"description":"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/976"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=976"}],"version-history":[{"count":0,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media\/968"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}