Egg Pizza with Mushroom


Serving Size:
It can serve seven people and total time for preparation is about 90 minutes.
Nutritional Value:
A total of 363 calories, 3 g fat, 17 mg of cholesterol, 39 g of carbohydrates, 14 g of protein, 3 g of fibre, 434 mg of sodium and 269 mg of potassium.


  •     2 tablespoons warm water
  •     Half teaspoon dry yeast
  •     One third of a cupof all purpose flour
  •     One third of a cupof whole wheat flour
  •     Half a cup of cool water
  •     1 teaspoon kosher salt
  •     Olive oil



  •     3/4 cup of red peppers
  •     One cup of parmesan cheese
  •     One and a half teaspoons rosemary
  •     4 red onions
  •     4 eggs
  •     2 cups of arugula

How to prepare:

Pour 2 tablespoons warm water into dish, put flour and blend the flour mixture; sprinkle yeast

over it. Let it stand until yeast breaks down, for around 15 minutes. Include both flours, half a cup of cool water, andone teaspoon coarse salt; blend on medium-low speed for four minutes.

Let it rest for 5 minutes, then blend on medium pace until batter is smooth, flexible, and somewhat sticky, around 3 minutes. Oil the dish. Accumulate mixture into ball and exchange to arranged dish; turn to layer with oil. Spread vessel with plastic wrap and let it rest at room temperature for 30 minutes. Chill batter overnight. It may even be made two days ahead. Keep chilled.

Exchange vessel to warm without draft region and let batter climb, secured, until marginally puffy, no less than two hours and for the topping, place pizza in baking sheet in oven after preheating to 420°C. Sprinkle pizza liberally with cornmeal.

Take off batter on gently floured surface to 12-inch round. Brush batter with oil; disseminate peppers, then olives over. Sprinkle with Parmesan and rosemary. Orchestrate onion on pizza, dividing separated. Slide pizza on baking sheet in oven; heat until it changecolour and becomes golden for around 7 minutes.

Expel pizza at this stage from oven and delicately split 1 egg into every onion ring. Return pizza toven and keep on baking until eggs are delicately situated and outside layer is brilliant, for around 6 minutes. Garnish with salt and pepper. Spread the arugula and serve.