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April 15, 2020
I know, I know. I’ve had entirely too many pizza recipes over the past few months. But what can I say? Pizza is one of our “go-to” meals. It’s fast, it’s easy, and it is so incredibly hard to make bad pizza. Seriously, people!
The inspiration for this pizza all started while we were watching an episode of Guy Fieri’s Diners, Drive-Ins, and Dives. (which we watch entirely too much of, by the way.) On this episode, Guy traveled to different pizzerias around the country and sampled some pretty amazing sounding pizzas. One in particular featured eggs, which funnily enough, Guy Fieri absolutely despises. I am always amused when a world famous chef from the Food Network dislikes a food. And for it to be eggs of all things. Eggs! That rich, heavenly, protein that I will continue to pay up the wazoo for despite the avian bird flu.
I mean, eggs are such a staple food in society that I can’t believe this is what his body has chosen to dislike! I was quickly inspired to concoct a pork and egg pizza extravaganza. This pizza features some of my favorite dried spices too: oregano and rosemary, paired with a delicious ground pork meat and finished off with three types of complimentary cheeses: mozzarella, parmesan, and asiago.
And when you slice into those eggs piled on top and the gooey yolks drip all over your plate and become one with the cheese and the bread… that is the stuff that I live for!
Did you try this pizza? Be sure to comment below and let me know what you thought, or tag #thecharmingdetroiter!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 1 pizza (4 servings)
Place pizza stone in oven and preheat to 500 degrees Fahrenheit.
Heat oil in a medium stainless steel skillet over medium-high heat. Add ground pork and use a wooden spoon to break up the pork into smaller pieces as it cooks. Cook for 4-5 minutes. Add onion and cook for another 4-5 minutes, until the meat is cooked through and the onions are translucent. Add garlic, oregano, rosemary, salt, and pepper and cook for 2 minutes. Deglaze the pan with white wine and cook until liquid is evaporated.
Meanwhile, roll out the pizza dough on a floured surface until its about 1/8 to 1/4 inch thick. Spread about 1/4 cup cornmeal on the pizza peel. Transfer rolled out pizza dough to the pizza peel. When the pork is done cooking, remove skillet from the stove. Top the pizza with the shredded mozzarella, parmesan, and asiago cheeses. Spread the meat mixture over the top of the cheese. Spread the remaining 1/4 cup cornmeal over the preheated pizza stone. Transfer pizza to the pizza stone and cook for 5 minutes in preheated oven.
While pizza is cooking, crack the eggs into four individual small bowls or cups. When the pizza has cooked for 5 minutes, add the eggs to the top of the pizza. Cook in oven for 7 more minutes, until the whites are set and the yolks are still runny.
Top with fresh oregano and serve immediately. Enjoy!
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Hello and welcome to The Charming Detroiter! I'm Sarah, a suburban wife, expectant mother, and physician from Metro Detroit who loves cooking, fashion, travel and home decor! Most of all, I love organizing it all, and I'm glad you're here so that I can help you too! To learn more, click here!
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