Ingredients
- 1 1/4 pounds button or cremini mushrooms, quartered
- 1/4 cup olive oil
- 4 sprigs rosemary
- 1/4 cup balsamic vinegar
- 1 (1 pound) storebought baked pizza crust
- 1/2 cup shredded Parmesan cheese
- 8 ounces fresh ricotta
- 1 large egg
Directions
Heat the oven to 450 degrees F and arrange a rack in the middle.
Combine mushrooms, 3 tablespoons oil, and rosemary on a baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic and toss to coat. Scatter half of the Parmesan on the pizza. Discard rosemary and arrange mushrooms on top. Distribute ricotta across top and drizzle with remaining Parmesan and a little extra olive oil.
Bake until crust is browned, cheese is melted, about 20 minutes. Meanwhile, heat a small frying pan medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry. Carefully add remaining 3 tablespoons balsamic vinegar and cook until vinegar is reduced and syrupy. Place egg on top of pizza, drizzle balsamic reduction over pizza, and serve.
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By shereenasmat_11...
New Hartford, NY
on June 21, 2009
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this tasted soooo good and looks so professional but was actually very simple to make! my only complaint is that it is pretty heavy with all that cheese so you cant have too much, but it ended up serving 8 people with just one pizza dough so it was a good deal. the mushrooms and balsamic gave it a great kick
By JoyBugaloo
Plattsburgh, NY
on March 08, 2009
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I didn't follow Aida's exact recipe, but I was inspired by her flavor combinations.
From the bottom up, here's my spin on it:
--dough drizzled with EVOO
--cup of ricotta (I used a garlic-and-herb-flavored one
--half cup of shredded parmesan (or romano or asiago or any combo
--half pound of shredded mozzarella
--pound and a half of quartered or thickly-sliced mushrooms--instead of roasting, I sauteed them in butter until browned, then stirred in a couple of tablespoons each of my homemade onion confit and balsamic vinegar
--bake for about 15 minutes at 475-500 degrees
--finally, I used about four fried eggs to top the whole pizza and drizzled with reduced balsamic
INCREDIBLY GOOD! Thanks, Aida!
--Gina (http://lindseysluscious.blogspot.com
By beanicka
new york
on February 27, 2009
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When I saw this episode, I could not wait to make this. It was delicious! And don't be scared of the egg on top, it's really a nice touch.
Read all 6 reviews