This is my 52nd pizza, but there is still one week left in the year. Hmm. I’m guessing since I started on January 2nd with the first pizza, it worked out that way. Oh well.
Egg on pizza has intrigued me. It has always sounded so good. There is a small problem though – the husband HATES runny eggs. I love them. I haven’t made a pizza with egg yet because I knew he wouldn’t like it. The time has come for me to say “eh, whatever” and make one anyways. He can eat pieces without egg and leave all the runny yolk deliciousness to me.
I, again, used my standard pizza dough for this pizza. On top of that went some pizza sauce, mozzarella, Parmesan, fresh oregano, and previously-frozen basil. I carefully cracked two eggs on top and slid it into the oven to cook at 500 F for 9 minutes.
I was so paranoid about under cooking the egg that I accidentally overcooked them slightly. They was more medium-like than runny. It was still good, I just didn’t get the affect I was looking for. I liked the pizza and and as expected, the husband did not like the parts with egg. He was a good sport and tried it, just not his thing. Fortunately for him, I left a good amount of the pizza egg-free and he enjoyed those parts. The herbs were a nice touch to the pizza and jazzed up what would have otherwise been a plain cheese pizza. I will try to cook a pizza with egg again, but for a shorter amount of time.