Egg Pesto Pizza

by Fresh and Frugal

Sorry to be home so late, but I walked from the First Friday happenings in Philadelphia. Art, food, music, vendors… It felt like the end of Brick Lane (London) meets the Feira Hipi (Campinas, Brazil). What a lovely way to spend a Friday evening after a long hard day of work. If only I had the presence of mind to bring my camera! I say this particularly because there was this ice cream. Oh dear God. There was this ice cream. Coconut, to be specific, and oh do I love my coconut.

By this point you must all think I fall in love with every kind of food every minute of the day, but I promise you, if I have the choice between any other flavor of ice cream or gelato and coconut, coconut will win 999,999,999,999 out of 1,000,000,000,000 times. There’s just something about it — maybe the memory of sitting in the sand, drinking coconut water out of the fruit itself through a straw — that makes me comfortable. I remember staring, slack-jawed, as the man carrying the sack of coconuts gripped the bottom and used a machete to hack off the tip top of the fruit with three quick thwacks. Those were green coconuts, hairless and almost mango-esque in shape. I remember using the sides of the straw to try to scrape the meat out from the inside, and the pop of sand between my teeth after I dropped it (and, like any half-decent child, kept trying to eat it).  The point is, this ice cream was amazing, and I’ll have to go back, camera in hand, to give it the documentation it deserves.

In the mean time! Dinner last night was rather… haphazard. The fridge contents spoke to me of a strange pizza without red sauce but smothered in that basil pesto that was made and frozen a few weeks ago. Lazily, I reached for the emergency, lazy-day bag of TJ’s pizza dough. From there, it was just a matter of pulling compatible things out of the fridge and throwing them onto the pizza. That is, until my eyes fell over the egg carton.

I know what you’re thinking. Eggs? On a PIZZA?! EEEEWWWWW! I assure you — you’re completely wrong. I think the idea first struck me via Smitten Kitchen, when I read her post about Breakfast Pizza. If Deb’s oven can make eggs come out like that, why can’t mine? So, cracking 3 of them open atop half of the already-lovely pizza (so I wouldn’t ruin the entire thing if… well, if I didn’t like it), I crossed my fingers and popped it in. Even though I lost track of time and everything came out just a little crispier than intended, it was still good (once I peeled the top almost plastic-y layer off the overdone eggs).

Egg Pesto Pizza

1 lump of pizza dough

2-3 tbsp basil pesto

1/2 c grated parmesan cheese

1/2 red onion (sliced into half-circles)

1 c cherry tomatoes (quartered)

1/2 c shredded mozzarella cheese

3 eggs

sprinkling of coarse salt

flour, for rolling out pizza

Preheat oven to 400.

Lightly flour your workspace and work the dough to desired thickness, then move to greased baking pan or prep for pizza stone.

Spread the pesto onto the surface, then layer on the parmesan. Sprinkle the tomatoes and onions on top of that, then add the mozzarella. This makes a nice sort of ‘bed’ for the eggs — they hold on to the stuff below well.

Next, crack the eggs wherever you please. I kept them to half the pizza, just in case they’re ickypoo. Pop it all into the oven for 15-20 minutes. Pull out when the whites of the eggs are fully cooked and the yolks still look a little runny.

Note: if the tops of your eggs look a little plasticky, just peel that top layer off when it’s cooled enough. You’ll be left with something like hardboiled eggs. Enjoy!