Gorgonzola Pizza with Mushroom, Caramelized Onion, Prosciutto and Eggs

Rich mushrooms, bold cheese, sweet onions and salty prosciutto are melded together with a runny yolk that is perfect to dip a pizza crust into.

Layers. That’s what this pizza is all about. First up, asiago cheese goes on the bottom (no red sauce or white sauce on this guy). Then comes the prosciutto, thinly spread over the entire pie. Caramelized onions and crimini mushrooms come next, forming your vegetable layer.

Then a heavy handed sprinkling of gorgonzola cheese. And finally, when you’re ready to pop the thing in the oven, you’ll crack your eggs right on top. You end up with a crispy crust with salty and sweet toppings plus that beautiful runny egg yolk on top.

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This recipe includes how to make your own pizza dough at home, but I definitely do not frown upon anyone who prefers to get store bought pizza dough. So feel free to take whatever path you like – if you do buy your dough elsewhere, I can recommend checking with your local pizza parlor; many of them are more than happy to sell you a couple of doughs that are ready to go.

Now, I know some people are not as dedicated gorgonzola fans as I am, and while the combination of sweetness from the onions pairs extremely well with the cheese, you can choose to omit blue cheese completely. It will give the pizza a different flavor profile, but it will still be very very good.

How to Make Gorgonzola Pizza with Mushroom, Caramelized Onion, Prosciutto and Eggs

Prepare the Pizza Dough

1. Activate the Yeast:
   • In a small bowl, combine 1 cup (240 ml) warm water and 1 teaspoon (5 g) sugar.
   • Sprinkle 2¼ teaspoons (7 g) active dry yeast over the water. Let it sit for about 5 minutes until it becomes foamy.
2. Mix the Dough:
   • In a large mixing bowl, combine 2½ cups (300 g) all-purpose flour and 1 teaspoon (5 g) salt.
   • Make a well in the center and add the yeast mixture and 1 tablespoon (15 ml) olive oil.
   • Mix until the dough comes together.
3. Knead the Dough:
   • Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight. This slow fermentation will develop the best flavor and texture.
4. Bring to Room Temperature:
   • The next day, take the dough out of the refrigerator and let it come to room temperature, about 1-2 hours before you plan to use it.

Prepare the Toppings

5. Caramelize the Onions and Mushrooms:
   • In a medium-sized saucepan, heat 1 tablespoon (15 ml) olive oil over medium-high heat.
   • Add 1 thinly sliced red onion (150 g) and cook until slightly translucent, about 5 minutes.
   • Add ½ pound (225 g) quartered crimini mushrooms and cook until they release their juices, about 5 minutes.
   • Stir in 1 teaspoon (5 ml) balsamic vinegar and cook for an additional 2-3 minutes. Remove from heat.

Assemble the Pizza

6. Preheat the Oven:
   • Preheat your oven to 500°F (260°C).
7. Prepare the Dough:
   • Punch down the risen dough and turn it out onto a floured surface.
   • Stretch or roll the dough into a ¼-inch thick oval shape.
   • Transfer the dough to a parchment paper-lined baking sheet.
8. Add the Toppings:
   • Sprinkle ¾ cup (90 g) shredded Asiago cheese over the dough.
   • Arrange 2 ounces (60 g) prosciutto slices on top of the cheese.
   • Spread the caramelized onion and mushroom mixture evenly over the prosciutto.
   • Sprinkle ¾ cup (100 g) crumbled Gorgonzola cheese over the vegetables.
9. Add the Eggs:
   • Pull out the top oven rack and place the baking sheet on it.
   • Crack 2 eggs into the center of the pizza before pushing the rack back in.
10. Bake the Pizza:
    • Bake for 10-12 minutes, until the egg whites are set and the cheese has melted and started to brown.

Serve

11. Serve Hot:
    • Remove the pizza from the oven and let it cool slightly before slicing.

Recipe Details

• Yield: 4 servings
• Prep Time: 1 hour 30 minutes (including dough rising time) + overnight rest
• Cook Time: 12 minutes

Gorgonzola Pizza with Mushroom, Caramelized Onion, Prosciutto and Eggs

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5 from 7 reviews

• Author: Vanessa Vickery
• Total Time: 13 hours 42 minutes
• Yield: 1 pizza 1x

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Ingredients

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For the Pizza Dough:

• 2 1/4 teaspoons active dry yeast (7 g)
• 1 cup warm water (110°F/45°C) (240 ml)
• 1 teaspoon sugar (5 g)
• 2 1/2 cups all-purpose flour (300 g)
• 1 teaspoon salt (5 g)
• 1 tablespoon olive oil (15 ml)

For the Toppings:

• 1 tablespoon olive oil (15 ml)
• 1 red onion, thinly sliced (150 g)
• 1/2 pound crimini mushrooms, quartered (225 g)
• 1 teaspoon balsamic vinegar (5 ml)
• 3/4 cup Asiago cheese, shredded (90 g)
• 2 ounces prosciutto (60 g)
• 3/4 cup Gorgonzola cheese, crumbled (100 g)
• 2 eggs

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Instructions

Prepare the Pizza Dough

1. Activate the Yeast:
   • In a small bowl, combine 1 cup (240 ml) warm water and 1 teaspoon (5 g) sugar.
   • Sprinkle 2¼ teaspoons (7 g) active dry yeast over the water. Let it sit for about 5 minutes until it becomes foamy.
2. Mix the Dough:
   • In a large mixing bowl, combine 2½ cups (300 g) all-purpose flour and 1 teaspoon (5 g) salt.
   • Make a well in the center and add the yeast mixture and 1 tablespoon (15 ml) olive oil.
   • Mix until the dough comes together.
3. Knead the Dough:
   • Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight. This slow fermentation will develop the best flavor and texture.
4. Bring to Room Temperature:
   • The next day, take the dough out of the refrigerator and let it come to room temperature, about 1-2 hours before you plan to use it.

Prepare the Toppings

5. Caramelize the Onions and Mushrooms:
   • In a medium-sized saucepan, heat 1 tablespoon (15 ml) olive oil over medium-high heat.
   • Add 1 thinly sliced red onion (150 g) and cook until slightly translucent, about 5 minutes.
   • Add ½ pound (225 g) quartered crimini mushrooms and cook until they release their juices, about 5 minutes.
   • Stir in 1 teaspoon (5 ml) balsamic vinegar and cook for an additional 2-3 minutes. Remove from heat.

Assemble the Pizza

6. Preheat the Oven:
   • Preheat your oven to 500°F (260°C).
7. Prepare the Dough:
   • Punch down the risen dough and turn it out onto a floured surface.
   • Stretch or roll the dough into a ¼-inch thick oval shape.
   • Transfer the dough to a parchment paper-lined baking sheet.
8. Add the Toppings:
   • Sprinkle ¾ cup (90 g) shredded Asiago cheese over the dough.
   • Arrange 2 ounces (60 g) prosciutto slices on top of the cheese.
   • Spread the caramelized onion and mushroom mixture evenly over the prosciutto.
   • Sprinkle ¾ cup (100 g) crumbled Gorgonzola cheese over the vegetables.
9. Add the Eggs:
   • Pull out the top oven rack and place the baking sheet on it.
   • Crack 2 eggs into the center of the pizza before pushing the rack back in.
10. Bake the Pizza:
    • Bake for 10-12 minutes, until the egg whites are set and the cheese has melted and started to brown.

Serve

11. Serve Hot:
    • Remove the pizza from the oven and let it cool slightly before slicing.

Notes

• Cheese Variations: Try substituting Asiago with Parmesan or Pecorino Romano for a different flavor.
• Cooking Method: Use a pizza stone, preheated in the oven for a crispier crust.

• Prep Time: 90 minutes
• Resting Time: 12 hours
• Cook Time: 12 minutes
• Category: Main Course
• Method: Oven Baking
• Cuisine: Italian American