I rarely get this excited to share a recipe.
When I do get this excited, it’s never over pizza. But this mess of a pizza that came about by total accident (read: I was somehow missing three key ingredients for what I originally wanted to make), and so substitutions took place.
Sometimes substitutions lead to something much better than the original idea, and thus, my new favorite pizza was born.
Layers. That’s what this pizza is all about. First up, asiago cheese goes on the bottom (no red sauce or white sauce on this guy). Then comes the prosciutto, thinly spread over the entire pie. Caramelized onions and crimini mushrooms come next, forming your vegetable layer.
Then a heavy handed sprinkling of gorgonzola cheese. And finally, when you’re ready to pop the thing in the oven, you’ll crack your eggs right on top. You end up with a crispy crust with salty and sweet toppings plus that beautiful gooey egg yolk on top.
Can you tell why this is my new favorite?
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- ½ pound crimini mushrooms, quartered
- 1 teaspoon balsamic vinegar
- 1 pound ready to bake pizza dough
- ¾ cup asiago cheese, shredded
- 2 ounces prosciutto
- ¾ cup gorgonzola cheese, crumbled
- 2 eggs
- Preheat oven to 500F.
- In a medium sized saucepan, heat olive oil over medium-high heat. Add red onion and cook until slightly translucent. Stir in mushrooms and cook until they release their juices, about 5 minutes. Stir in balsamic vinegar and cook for additional 2-3 minutes. Remove from heat.
- Stretch pizza dough into a thin 11 to 12-inch round or large rectangle with your fingers. Transfer dough to a parchment paper lined baking sheet.
- Sprinkle dough with asiago cheese, then top with prosciutto slices. Top with onion and mushroom mixture, then add gorgonzola cheese.
- Pull out top oven rack and place baking sheet on top. Crack eggs into center of pizza before pushing the rack in.
- Bake for 10-12 minutes, until whites have set and cheese has melted.
VICKY!!!! This is ridiculous gorgeousness!!! Just stunning!!! My husband loves prociutto and wild shrooms…this would def be his favorite cheat meal :)
writes Girl and the KitchenVicky, this looks and sounds fabulous. Just wondering if you could make a suggested replacement for the gorgonzola that would be good with the recipe.
writes MaryHey Mary – is it because you don’t like the taste of gorgonzola or because you can’t find any? If you just need a replacement because you can’t find gorgonzola, go with any other blue cheese. If it’s because you don’t like the taste, then blue cheese won’t be any better. You could perhaps try a feta cheese, although the flavor is very different the texture is similar. Let me know how it turns out!
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writes Three Year Anniversary and Jason's Best Of Choices - Things I Made TodayHi Vicky. This looks AMAZING. I’m going to try to make it tomorrow. I had a question about the egg portion of it and was thinking wouldn’t 500 for 10-12 minutes make the egg hard and not runny?
writes KathyHey Kathy! I’ve found 10-12 minutes is just enough for the whites to set but the yolks to remain runny. You’ll definitely want to watch it though starting around the 8 minute mark – if the egg looks done, then pull it. Let me know how it turns out!
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