When i was a kid, one of my favorite fall activities was hunting for wild mushrooms with my brothers in the woods around our home. For this pizza, make sure the mushroom pieces are all roughly the same size so they cook evenly. The runny egg yolk that sauces this pizza binds all the flavors together.
Recipe information
Yield
Makes 4 individual pizzas
Ingredients
Preparation
Step 1
Put a pizza stone or baking sheet on the lowest oven rack. Preheat the oven to 500°F. Let the stone get very, very hot.
Step 2
In a small bowl, combine the oil and garlic.
Step 3
Form the dough balls as for Herbed Spinach and Three-Cheese Pizza (opposite).
Step 4
Spread a quarter of the Parmesan and fontina on the dough round, then crumble a quarter of the ricotta over the top. Scatter a quarter of the mushrooms over the cheese. Drizzle a quarter of the garlic oil all over the pizza and season with salt. Slide the sheet onto the hot stone and bake until the crust is browned and crisp, the cheese is melted, and the mushrooms are tender, about 15 minutes.
Step 5
While the pizza bakes, heat a little oil in a small nonstick skillet over medium heat. Crack 1 egg into the skillet, lightly season with salt and pepper, and cook, sunny side up, until the white is just set and the yolk is runny.
Step 6
Grind pepper all over the pizza and slide the egg onto the pie. Repeat with the remaining ingredients, serving each pizza hot as it comes out of the oven.
