I know. Pizza topped with egg. Sounds weird, but apparently in places that aren’t Cincinnati, it’s fairly trendy. But then I spotted in our hometown newspaper a recipe for pizza topped with veggies and finished with eggs. What caught my eye wasn’t just the combination of toppings—sauteed onion and chard, goat cheese and prosciutto (oh, yeah)—but the idea that the egg, justbarelycookedtilitsniceandsoft, would create a rich, almost creamy sauce when you mashed your fork into it before taking a bite.
Which it did.
Pita bread is the ideal base for this (though my homemade pizza crust is good, too); the pita’s cupped shape creates the ideal platform into which you crack the egg. Plus, individual pizzas are the way to go here—you want one egg per person. (Slicing an egg-topped pizza would get messy, methinks.)
pizza with chard, goat cheese & egg
(makes 2 individual pizzas)
2 8- or 9-inch pitas (whole wheat or plain), or 1/2 recipe pizza dough formed into 2 individual crusts
1/2 a grocery or market-sized bunch of swiss chard, chopped
1/2 onion, diced
2 cloves garlic, minced
pinch of red pepper flakes
2–3 slices prosciutto, chopped or torn into pieces
4 ounces fresh goat cheese
2 large eggs
Preheat oven to 400 degrees. If using fresh pizza dough, pre-bake crusts until lightly browned.
Saute onion, garlic, red pepper flakes; add chard and saute until wilted. Divide vegetables between pitas or crusts, spreading evenly. Top with prosciutto, crumble goat cheese over top. Bake for about 10 minutes until the cheese starts to soften. Remove from oven; crack an egg in the center of each pizza, then bake another 10–12 minutes until the egg whites are set but yolks are still runny.