If you like eggs and you like pizza, you’ll love this delicious eggzza!
1 1/3 cups water
2 tablespoons olive oil
3/4 teaspoon salt
2 cups all-purpose flour
2 cups whole wheat flour
2 teaspoons yeast
Add ingredients in the order given into the bread machine pan.
Start dough cycle. Once the dough is done remove it from the pan onto a floured work surface.
Roll dough to fit the shape of your pan. I use my rectangular baking sheet to make one big pizza.
Spray pan with cooking spray and sprinkle with cornmeal. Transfer your dough onto the pan. Make sure the crust edges are well-formed so your egg mixture doesn’t leak out later. Bake in a preheated 450 degree oven for 6 minutes.
6 large eggs
1/3 cup thick Caesar salad dressing
1 1/2 cup grated mozzarella, divided
18 pepperoni slices
4 bocconcini balls, cut into thin slices (1 ½ oz.)
1 cup chopped fresh spinach leaves
Beat eggs in a small bowl. Season with salt and pepper. Spread Caesar dressing over pizza base. Sprinkle base with half of the mozzarella cheese. Top with pepperoni, bocconcini and spinach. Carefully pour beaten eggs over toppings. Sprinkle remaining cheese over pizza. Bake at 450F for 12 minutes or until cheese is melted and bubbly and the eggs are set.
I don’t like eggs very much, but this just sounded so interesting that I had to try it. It was pretty good, but I have to say that I prefer the normal kind of pizza. That’s only because of the egg thing. I’m sure to egg-lovers this pizza would be heaven! Both Tony and Bennett enjoyed it, although Tony was expecting the usual pizza so he was a little thrown off at first. He ate it though and had seconds. Cole wouldn’t eat anything, but he did have fun helping me make it. He liked stirring up the eggs and pouring it onto the pizza the best. The highlight of this meal for me was the pizza dough. It was really good! I just made it again to use for pizza-pockets and they turned out very nicely. I think this recipe will replace the while bread-machine dough recipe that I used to use.