There was a restaurant my family used to go to back home and they had one of the best pizza’s in Youngstown. We would travel 30 minutes and wait 2-3 hours for a few pies (no joke) out of their brickoven. When we moved pizza was so expensive in the Burgh and mediocre. My husband and I practiced, and practiced making pizza dough and different variations of our hometown favorite pizzas (no offense Pittsburgh your pizza’s does not hold a candle to Northeast Ohio Pies). The first time I saw “egg pizza” on the menu I thought “yuck” but my mom ordered it and needless to say we loved it. Now this is something I make often for dinner or brunch.
Prepared dough (store bought your favorite) This is our favorite: Best Pizza Dough Every time
Gouda Cheese 1 Cup or if you don’t have gouda cheese use mozzarella
Parm Regino cheese 2 tb
3 egg yolks and one egg ( beat w/ a fork)
a splash of fat free half & half (2 tb)
natures seasoning & sandwich sprinkle (or pizza seasoning)
banana hot rings ¼ cup
red hot pepper flakes (optional but recommended)
cornmeal for dusting
1) Preheat oven to 550 for an hour w/ pizza stone in the oven.
2) Roll pizza dough out onto a lightly floured surface into a circular shape with edges (which is extremely important later on to prevent the egg mixture from spilling out into the oven when baking. Place on a pizza piel that has been sprinkled with a small amount of cornmeal (to prevent the dough from sticking to the piel).
3) Decrease the oven temperature to 425 before placing the pizza in the oven.
4) Sprinkle the seasoning salt or sandwich sprinkle onto the dough evenly. Place the pizza on the pizza stone in the oven for 5 minutes on the stone.
5) Take out of oven, spray with cooking spray. Place the hot pepper rings evenly on the pizza and also the hot pepper flakes if you are interested in adding more heat.
6) Take eggs, and egg yolks along with the half and half and beat with fork to incorporate. One trick my husband and I learned is to place the cheese on get the pizza before placing the pie in the oven without the eggs. The best thing to do with the eggs is place the egg mixture in a pourable container kind of like a measuring vessel with pouring capability.
7) Once the pizza is in the oven pull out the oven rack with oven mitts and pour the liquid egg mixture evenly onto the pizza. This method prevents the eggs from running off the pizza when you are trying to place the pizza in the oven (lesson learned the hard way).
8) Place the pizza back in the oven for 12 minutes.
9) Remove from oven and sprinkle the freshly grated parm cheese.