Description
Creamy Gorgonzola, caramelized onions, and mushrooms top this unique pizza. Fried eggs add a final touch of richness.
Ingredients
Units
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- 2 1/4 teaspoons active dry yeast
- 1 cups (240 ml) warm water
- 1 teaspoon sugar
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon (15 ml) olive oil
- 150 g (5 oz) red onion
- 1/2 pound (225 g) crimini mushrooms
- 1 teaspoon balsamic vinegar
- 3/4 cups (90 g) Asiago cheese
- 2 ounces (60 g) prosciutto
- 3/4 cups (100 g) Gorgonzola cheese
- 2 eggs
Instructions
- Prepare the Pizza Dough
- 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.
- 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.
- 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.
- 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
- 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
- Preheat the Oven: Preheat your oven to 500°F (260°C).
- 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.
- 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.
- 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.
- Bake the Pizza: Bake for 10-12 minutes, until the egg whites are set and the cheese has melted and started to brown.
- Serve
- Serve Hot: Remove the pizza from the oven and let it cool slightly before slicing.
Notes
- For a richer flavor, use a high-quality Gorgonzola cheese with noticeable blue veins.
- If you don’t have prosciutto, substitute with cooked and crumbled pancetta or spicy salami.
- To prevent a soggy crust, pre-bake the pizza base for 5 minutes before adding the wet toppings.
- Prep Time: 30 minutes
- Resting Time: 12 hours
- Cook Time: 12 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 200