2 cups mixed mushrooms like enoki, oyster, black trumpet, shiitake and chanterelle
4 garlic cloves, peeled and minced
1 teaspoon red pepper flake
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh parsley
2 cups shredded taleggio cheese
4 slices fresh mozzarella
1 cup freshly grated parmesan
freshly ground black pepper
store bought pizza crust or freshly rolled out pizza dough
1. Preheat oven to 500°F, or the highest setting on your oven. Top rolled pizza dough or store-bought crust with mozzarella and half of the taleggio and parmesan. Set aside.
2. Heat olive oil, red pepper flake and garlic in a non-stick skillet. Saute on medium-low heat until fragrant, about 30 seconds, then add mushrooms and parsley and season with salt and pepper. Saute another 2 minutes until mushrooms just start to soften.
3. Remove pan from heat and add half of the mushroom mixture to the pizza. Top with parsley, the remaining cheese and the rest of the mushrooms. Bake for 15 minutes then carefully crack the egg over the center of the pizza, keeping the yolk in tact. Bake pizza another 10-13 minutes until cheese is melted, crust is crispy and the egg white is cooked.
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