It's National Pizza Month! Chef John Hrinkevich from Pie Tap Pizza Workshop + Bar stops by Good Day to help us celebrate with a pizza that's also good for breakfast.
Sunny Side Up Mushroom Pizza
Pizza Dough for 1 pizza
1 T Extra Vigin Olive Oil
2 T Parmesan - Grated
2 oz. Fontina Cheese
2 oz. Fresh Mozzarella
4 oz. Roasted Mushrooms
2 oz. Caramelized Onions
1 oz. Bacon Pieces
2 Fresh Eggs
Heat oven with Pizza Stone to 500º
Drizzle the Olive Oil evenly across the pizza crust using a squeeze bottle.
Spread the Grated Parmesan, Fontina Cheese & Fresh Mozzarella evenly across the top of the pizza.
Spread the Roasted Mushrooms, Caramelized Onions & Bacon evenly across the pizza.
Bake the pizza for 3-4 minutes until the crown starts to rise, Add Fresh Eggs and return pizza to oven.
Bake until golden brown and Eggs are cooked sunny side up.