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.
This mess of a pizza that came about by total accident (read: I was somehow missing three key ingredients for what I originally wanted to make), and so substitutions took place.
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 gooey egg yolk on top.
Now, if you really want to go all out, learn how to create a killer charcuterie board to serve with your Gorgonzola, Caramelized Onion, and Prosciutto Pizza.
- Author: Vanessa Vickery
- Yield: 4 to 6 servings 1x
- Category: Main, Pizza
- 1 tablespoon olive oil
- 1 red onion (thinly sliced)
- ½ pound crimini mushrooms (quartered)
- 1 teaspoon balsamic vinegar
- 1 pound ready to bake pizza dough
- ¾ cup asiago cheese (shredded)
- 2 ounces procuitto
- ¾ cup gorgonzola cheese (crumbled)
- 2 eggs
- Preheat oven to 500F.
- In a medium sized saucepan, heat olive oil over medium high heat. Add red onion and cook until slightly translucent. Stir in mushrooms and cook until they release their juices, about 5 minutes. Stir in balsamic vinegar and cook for additional 2-3 minutes. Remove from heat.
- Stretch out pizza dough so its a ¼ inch thick oval shape. Transfer dough to a parchment paper lined baking sheet.
- Sprinkle dough with asiago cheese, then top with prosciutto slices. Top with onion and mushroom mixture, then add gorgonzola cheese.
- Pull out top oven rack and place baking sheet on top. Crack eggs into center of pizza before pushing the rack in.
- Bake for 10-12 minutes, until whites have set and cheese has melted.
Vicky Cassidy can usually be found in her Madison, WI kitchen with cumin or paprika in her hair and olive oil smudges on her camera. She is a self-taught cook and the occasional baker, and she loves oversharing stories about her kitchen and life on Things I Made Today.