Crave Wednesday: Sunny Side Up Pizza

When I was in elementary school, we went to Disneyworld every year. With the exception of one memorable year when we stayed at "Wally World" we always stayed on property.  I have vivid memories of the themed rooms, the themed pools, and the dining halls.  We could eat at any of the hotels, and whether we stayed there or not, my favorite place to dine for breakfast was Port Orleans.   Because Port Orleans had breakfast pizzas.

I'd never heard of a breakfast pizza before, but without fail, it was my favorite thing to eat (out of the park) on these trips.  An omelet on a pizza - egg, cheese, and bacon.  I've never seen anything like it since.

Fastforward 20something years and all of a sudden egg is everywhere.  Topping salads, burgers, and you guessed it, pizza.  But it is the scrambled concoction of my childhood, these eggs are poached and runny, their yellow yolks spilling on to every inch, acting like a bright creamy sauce.

Although initially hesitant to join in the fad, Thatboy and I cautiously dipped our toes in the water, and then jumped in with both feet.  In the words of Frank's Hot Sauce we "put that shit on everything."  So we were anxiously looking forward to this pizza.  I've already confessed my love of salads on pizza, and adding egg just improves it!

My only complaint about the pizza is that it doesn't lend itself to leftovers.  Eggs aren't good like that.  So we had to eat the whole thing in one sitting.  Poor us!

Sunny Side Up Pizza (From Cooking Light)

1 lb refrigerated pizza dough

2 Tbsp olive oil, divided

2 garlic cloves, minced

6 large eggs

1/8 tsp kosher salt

4 cups mache or baby spinach

1/4 cup thinly sliced red onion

3 Tbsp balsamic vinaigrette

1/2 cup shaved fresh Parmesan cheese

3/8 tsp black pepper

1. Preheat oven to 450. Place dough in a microwave safe bowl; microwave at Medium for 45 seconds.  Let stand 5 minutes.  Roll dough into a 14 inch circle and place on a pizza pan.  Pierce with a fork.  
2. Combine 1 1/2 Tbsp oil and garlic; brush over dough.  Bake for 14 minutes.
3. Heat a large nonstick skillet over medium heat.  Ad 1 1/2 tsp oil; swirl to coat.  Crack eggs into pan.  Cook 4 minutes or until whites are set.
4. Sprinkle eggs with salt.
5. Combine mache, onion, and vinaigrette.  Arrange on crust.
6. Top with eggs, cheese, and pepper.  Cut into 6 wedges and serve.