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Lilly’s Table

 
 

© Lillys-Table.com Photo of Egg in a Pizza
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Egg in a Pizza

from Egg in a Pizza with Lemon Spinach Salad, the Week of April 26, 2015.
View the previous recipe for this meal.

This pizza makes me very, very happy. I have been wanting to bake up a pizza with an egg in the middle for a long time and it was as easy as I imagined. What I didn’t suspect was the battle between my small children, husband and I over who got what tiny piece of drippy yolk on their slice. Plan accordingly. If you have egg lovers dining with you, feel free to add multiple eggs. I also debated as to whether I should share the easy, but not your everyday sauce that I used on it, but the creamy, veggie goodness of it is not to be missed. If anything about making that sauce feels complicated or wrong, I am sure a regular herb enhanced pizza sauce will do just fine. We added a sprinkle of baby beet & radish seedlings that I had just thinned from the garden, but a sprinkle of fresh baby spinach or arugula will work instead. Enjoy and let me know your favorite variations!

Ingredients

  • 1 cup cauliflower, florets, chopped
  • 1 clove garlic
  • ½ cup broth, vegan or chicken
  • ¼ cup almond
  • ½ lemon, zest & juice
  • 2 tablespoons grated parmesan cheese, or nutritional yeast
  • ½ teaspoon salt
  • 1 lb pizza dough , as fresh as possible
  • cup shredded mozzarella, more or less, depending on your love of cheese on pizzas
  • 3 slices prosciutto, optional, but delicious
  • 1 cup baby spinach, or arugula or thinned seedlings as we used
  • 1 egg
  • 1 pinch black pepper, more to taste, if desired

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 450. Actually, if you can go hotter, it is worth it. If you have a pizza stone, place it in the oven while it preheats.

If the pizza dough was chilled, bring it up to room temperature.

Place the chopped cauliflower, garlic, broth and salt in a small pot and bring up to a simmer. Cook until the cauliflower is tender, about 8-12 minutes. Place all of the ingredients in the blender along with the almonds. Blend until smooth a creamy. Add a splash of water or broth if you can’t get it smooth. Add the parmesan cheese or nutritional yeast and the black pepper. Blend. Taste. Add more salt, cheese, or black pepper as desired.

Roll out the pizza dough, fairly thin. If it is too big, I usually divide the dough into two crusts.

Working quickly at this point, remove the stone from the oven. Place the dough onto the pizza stone and pour on several scoops of cauliflower sauce, spread it all over and add more as desired.

Sprinkle on the shredded mozzarella, arrange torn pieces of the prosciutto all over and then crack the egg in the center of the pizza. Place in the oven to bake for 8-14 minutes depending on hot hot your oven may be.

Meanwhile, tear the baby greens such as spinach of arugula into pieces.

When the pizza is done, or nearly done, sprinkle them all over the pizza. If you need to bake it a couple of minutes longer that is fine. The pizza is done when the crust and cheese are just turning golden and the white of the egg is cooked through.