Cook the Book: Egg Pizza

Name: Cook the Book: Egg Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp clarified butter, regular butter, or ghee; 4 extra larges eggs, beaten; 1 Tbsp chopped fresh parsley; 59 milliliters marinara sauce; 237 milliliters grated mozzarella cheese (or more if you really like cheesy pizza; about 3 ounces); 2 servings Good olive oil for drizzling; 1 pinch A big of dried oregano; 59 milliliters grated Parmesan cheese; 2 servings Salt and pepper; 2 servings Toppings

Cook the Book: Egg Pizza might be just the Mediterranean recipe you are searching for. This main course has 541 calories, 28g of protein, and 46g of fat per serving. This recipe serves 2. A mixture of marinara sauce, eggs, mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Leaving the pizza in the pan, place it under the broiler until the cheese is done to the point where you like your melted cheese. Some people like it melted but still white. Some like little brown bubbles on the surface. And some people like to go even further: they like their melted cheese really browned and crispy. My personal favorite way to eat melted cheese is when there are little dots of brown all over, just like little dots on a banana.

Ingredients you will need

Banana

Cheese

Equipment you will use

Broiler

Frying Pan

Remove and serve immediately.

Equipment

Broiler

Frying Pan

Ingredients

Servings:

1Tbsp

clarified butter, regular butter, or ghee 4extra larges

eggs, beaten 1Tbsp

chopped fresh parsley 59milliliters

marinara sauce 237milliliters

grated mozzarella cheese (or more if you really like cheesy pizza; about 3 ounces)2servings

Good olive oil for drizzling 1pinch

A big of dried oregano 59milliliters

grated Parmesan cheese 2servings

Salt and pepper 2servings

Toppings

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.