breakfast pizza
Eggs on pizza can be a very good thing, as I learned at ABC Kitchen a few months ago while devouring brunch (mushroom and oregano pizza with a runny egg plopped in the center). I had also seen this and this. I let egg yolks run all over so many of my meals on a regular basis, so why not pizza too? I finally did one lazy and hazy weekday morning sometime during the lull between the end of my summer class and the beginning of a trip to the West coast. It may also become a de facto dinner pizza.
Adding the egg(s) is basically the very last step before you shut the over door if you’re gonna do this. It helps to make some kind of nest out of cheese or vegetables to hold the egg in (as you can see in the photo above, I should’ve formed some kind of tomato barricade). It also helps to crack the egg into a small ramekin or juice glass or something, then carefully dump it on top of the pizza. Bake the pizza as you normally would. The egg yolk should stay runny.
