~ Mary ~
Yes, those are eggs on that pizza. You can have it for breakfast, but we ate ours for dinner. I’ve never had a melt in your mouth pizza before, but the mascarpone and the Fontina cheese make this a melt worthy pizza of unforgettable proportions.
Here’s a photo of the updated version that recipe is down below the original, just keep scrolling down.
As I’ve said before, Sunday night is pizza night and JP has gotten us rockin’ the oven instead of ordering out. Thanks JP!
Par Baked 14″ Crust cooled
1/4 Cup Mascarpone Cheese – this melts like butter!
4-5 Cloves Minced Garlic
1-2 Tbsp Minced Sage
1 Cup Shredded Fontina Cheese
4 Eggs – break yolk if you don’t like ’em runny
1/4 Cup Thinly sliced Red Onion
1/2 -1 Cup Pre-cooked Breakfast Meat we used spicy chicken sausage, but bacon or breakfast sausage would be nice too.
1/2 Cup Blanched Asparagus
Bake at 475°
until eggs are cooked about 15-20 minutes then top with:
Handful Shredded Parmesan
This is such a rich pizza, so I lightened it up by:
Taking 2 Bunches of Asparagus, chopping them up, steaming, salt & pepper then making a puree. I skipped the mascarpone. I added more sage and red onion after it finished baking and it really made the pizza “pop”.
Here’s the order:
Par-baked crust – don’t let it get brown or your edges will burn in the second baking.
1/2 Cup Asparagus Puree
1 Cup Fontina
Sliced Red Onions
Bake 15-20 minutes more.
Top with fresh grated Parmesan and more fresh sage and red onions.