Eggs are nearly eclipsing bacon as the “It” ingredient of our economically troubled times. Good, filling, cheap, homey. And nowhere are they better served than on a thin-crust pizza. Typically soft-boiled, so the yolk runs over the top when you stick your fork in it, accompanied by cured meats (sausage, guanciale, pancetta) and arugula, or basil. Spotted at: Motorino, Brooklyn; Serious Pie, Seattle; Flour + Water, San Francisco; and Pizzetta 211 (pictured), San Francisco.
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yawn
I thought that potato pizza would be ho-hum, but tried it in Rome and was amazed. The best dishes are often derived from odd combinations so I tend to remain open to new combinations. I think I’ll try it!
I had pizza with egg years ago in Paris.. I thought it was really wierd at the time (I was 14) but now I am a vegetarian and egg on pizza seems like a great idea. I am also preggers now so egg on pizza sounds fantastic to me these days. I tried to make it at home recently and it was a total fail- egg was too chewy.. I think you must have to drop them on right at the end or something… anyone know the trick?
They do it here in Chicago too. I’m NOT a fan, but other people like it.
I can tell you as the editor of one of the most popular pizza review sites, this pizza is GROSS
I’ve always egged up my own pizzas ..