Egg and Mushroom Pizza
Yield: 6 servings
Prep time: 35 minutes
Cook time: 45 minutes
Total time: 1 hour 20 min
6 Large Braswell Family Farms eggs
1 refrigerated pizza dough (13.8 oz)
1 Tbsp. olive oil
1 garlic clove, minced
2 cups fresh buffalo mozzarella cheese
1/2 cup mushrooms, sliced
1/4 cup Cotija or Parmesan cheese, crumbled
1/4 tsp. black pepper
1/2 cup arugula
1 Tbsp. chives, chopped
Preheat oven to 400° F
Spray 15 x 10 baking sheet with nonstick cooking spray. Stretch pizza dough to fill baking sheet. Bake pizza crust for 6 minutes to set dough. Remove from oven and let cool for about 5 minutes.
Brush crust with olive oil and sprinkle garlic on crust. Add mushrooms and Cotija cheese. Press dough slightly with two fingers to make a shallow wells for each egg, about 1 inch apart. Crack eggs into the wells and season with black pepper.
Bake for 15 minutes or until crust is golden brown, egg whites are set, and yolks thickened. Remove from oven and let cool for 2 minutes.
Top with arugula and chives. Serve immediately.