Mushroom Pizza with Eggs & Herbs
Recipe by Becky Duffett | Photo by Erin Kunkel
Instead of a heavy sauce, this pizza gets all of its creaminess from part-skim ricotta, the fresh and spreadable cheese. Top it with lots of delicious wild mushrooms and herbs. But the best part is those buttery eggs, cracked directly on top.
Shopping tips: Look for balls of fresh pizza dough in the deli case, preferably a whole-wheat or whole-grain variety, or make your own cauliflower crust. And make sure you’re getting part-skim ricotta, to keep the fat in a healthy range.
Ingredients
1 ball (about 1 lb/500 g) fresh whole-wheat pizza dough
Corn or all-purpose flour for dusting
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 oz (250 g) mushrooms, sliced
1 clove garlic, minced
½ cup (4 oz/125 g) fresh part-skim ricotta cheese
4 large eggs
Fresh thyme leaves for sprinkling
Instructions
About 30 minutes before you’re ready to start cooking, take the pizza dough out of the refrigerator and let it come to room temperature on the counter.
Preheat the oven to 500°F (260°C). Turn the dough out onto a large work surface dusted with flour. Roll it into a thin round. Let it rest for 10 minutes, then roll it out a second time. Dust a baking sheet with flour, and transfer the dough to the prepared sheet. Brush the dough with olive oil and sprinkle with salt.
In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the mushrooms and sauté until they release their liquid, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Remove from the heat and sprinkle with salt and a few grinds of pepper.
Spread the prepared pizza dough with the ricotta. Arrange the mushrooms on top. Bake the pizza for 10 minutes. Crack the eggs directly onto the surface, and return to the oven. Continue to bake until the crust is golden, the cheese starts to bubble and brown, and the egg whites are set, about 5 minutes longer.
Let the pizza rest briefly. Sprinkle with thyme leaves and grind with pepper. Slice the pizza into wedges and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 463
Protein 20 g
Carbs 50 g
Fiber 9 g
Sugar 3 g
Total fat 21 g
Saturated fat 8 g
Sodium 553 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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