by Mucci
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my 3 recipes »
1 Pizza Dough Ask a question about this ingredient
1/2 cup White Aged Cheddar Ask a question about this ingredient
1/2 cup Italian Fontina Ask a question about this ingredient
1/4 cup Manchego Cheese Ask a question about this ingredient
1/2 cup Pesto Ask a question about this ingredient
2-4 Whole Eggs Ask a question about this ingredient
Preheat oven to 430 and lightly dust a cookie sheet with flour.
Ask a question about this stepOn a lightly floured surface roll pizza dough into a rectangle or whatever shape you desire. Transfer dough to cookie sheet.
Ask a question about this stepEvenly spread the pesto all over the pizza. Even to the edges, not leaving a border.
Ask a question about this stepBegin grating the cheese with a Microplane zester/grater over the pizza. Do this with all three cheeses.
Ask a question about this stepMake 2-4 small wells in the cheese and crack 1 egg in each well. Salt and pepper the eggs. It is best to use fresh eggs in this recipe so the whites don't spread too much.
Ask a question about this stepPlace pizza in the oven and bake for 20-30 minutes depending on how crispy you like your pizza. The cheese should be bubbly and the egg whites should be set but the yolks will still be runny.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Love eggs on pizza, and your mix of cheeses sounds yummy.