Tuesday I’m going to bake myself a pizza. I’m planning olives, ham, bell peppers, boiled eggs, mushrooms, onion, basil for toppings.
It isn’t just for me (my mum asked pizza Saturday, but a bit too late for dinner), but I feel like treating myself. Ah, I’m almost certainly buying some wine to drink alongside it.
Growing up, I despised eggs except the ones that were thoroughly disguised(as in leavening)… I had a bad egg-salad experience as a kid and it stuck with me.
In the last few years, though, I’ve come around and can enjoy them.
I’ll have to give them a shot as a pizza topping. I imagine they vaguely fit the same texture/umami role that a slice of mozzarella does for a margherita pizza.
Thanks for the suggestion and enjoy yours tomorrow!
I do recommend giving them a shot. Worst hypothesis (you hate it) they’re easy to pick out.
One hint I can give you, if making it at home, is to soft-boil them (8min). You want the yolk firm enough to slice, but not too cooked - to compensate for the baking.
Tuesday I’m going to bake myself a pizza. I’m planning olives, ham, bell peppers, boiled eggs, mushrooms, onion, basil for toppings.
It isn’t just for me (my mum asked pizza Saturday, but a bit too late for dinner), but I feel like treating myself. Ah, I’m almost certainly buying some wine to drink alongside it.
Everything except the eggs sounds great – and I’m not judging the egg, just curious:
I don’t think of egg as a topping that would survive being baked. Does that go on before or after cooking? sliced or diced?
The sliced eggs go alongside other toppings; none of the toppings requires a lot of cooking time, so the eggs won’t get overcooked.
This is a twist on a common local (Brazil) pizza flavour, pizza à portuguesa (lit. “pizza alla Portuguese”):
Except I’m subbing tomatoes for mushrooms.
That looks great!
Growing up, I despised eggs except the ones that were thoroughly disguised(as in leavening)… I had a bad egg-salad experience as a kid and it stuck with me. In the last few years, though, I’ve come around and can enjoy them.
I’ll have to give them a shot as a pizza topping. I imagine they vaguely fit the same texture/umami role that a slice of mozzarella does for a margherita pizza.
Thanks for the suggestion and enjoy yours tomorrow!
I do recommend giving them a shot. Worst hypothesis (you hate it) they’re easy to pick out.
One hint I can give you, if making it at home, is to soft-boil them (8min). You want the yolk firm enough to slice, but not too cooked - to compensate for the baking.
Thanks!
That’s a lovely idea! That’ll be a really nice pizza
Thanks!