Breakfast Pizza

PASmoke · August 2015

I had some extra dough around so I decided to throw together a breakfast pizza. I placed thinly sliced prosciutto directly on the dough with no sauce - grated a baby fontina cheese then added some sliced Cremini mushrooms on top. I hit it with a little cracked pepper and brushed the exterior crust with an olive oil and melted butter mixture.

I put it on the BGE at 450* and waited about 5 minutes.....then I opened the lid and cracked two, room temperature eggs on top of the pizza. My goal was to pull it when the whites were set but the yolks were still runny. That took about another 9/10 minutes.

It tasted great and the whole family loved it....even the picky eating youngest!

Lessons Learned: The eggs go from raw to cooked very suddenly. They were totally translucent for about 7/8 minutes then quickly firmed up and whitened in about a minute. Also, the yolks will continue to cook just a touch after you pull the pizza. One turned out perfect....the other was slightly overdone. Bottom line - pull it the second the whites are set and don't walk away even for a minute.....it needs undivided attention once the eggs are added.