A Month-of-Eggs: Egg Pie?

Baked Pizza with Egg

In Chicago, I first encountered the use of the word “pie” to mean pizza. Midwestern farm girl like me? I thought pie was that sweet pastry thing we had after dinner. Who knew?

Well, who doesn’t love pizza, and with the right ingredients it can be quite a healthful meal. As you know, my recipes are always suggestions of what you might use. Add your own veggie choices here. I had spinach and asparagus I needed to use. Maybe you have mushrooms about to depart the earth or bell peppers. Mix it up. Allow people to make their own designer pizzas after you put out bowls of ingredients.

Today’s recipe was inspired by Bacon, Eggs, and Asparagus Pizza and I decided to play off it to create one of my own.

The two-ingredient pizza dough is a fun one to do with kids. So you might try it out. Or you could use your own favorite pizza dough recipe. If you use already baked pizza crusts, adjust the oven cooking time and temperature according to the package directions.

Egg Pie (serves four)

4 small pizzas (about 8”)

1 cup pizza sauce

2 tablespoons best quality olive oil, + extra for brushing on pizza dough

4 small handsful baby spinach

2 cups Italian cheese blend

½ onion, sliced in rings

2 garlic cloves, minced

16 thin asparagus spears

4 eggs

Egg Pie Two-Ingredient Pizza Dough (makes four individual pizzas)

1 cup plain Greek yogurt

1-1½ cups self-rising flour, plus extra flour for kneading (see NOTE)

Mix ingredients in a bowl until a soft ball forms. Turn out onto a kneading surface coated with flour.

It will be very sticky so keep adding in flour as you knead. You will knead the dough for about 8-12 times to break down the gluten and to incorporate the flour to make a smooth dough ball.

Divide the dough into four rounds and press each into a pizza shape.

Brush surface of each round with olive oil.

Cut ends off asparagus and reserve the tops. Slice the stems. You will only cook the stems.

In a small skillet saute onion, garlic, and asparagus until just softening, very al dente.

Add pizza sauce to each pizza and spread evenly.

Place spinach in an outer, overlapping layer.

Top entire pizza with cheese.

On each round, put four asparagus tops in a box around the center (to hold the egg).

Layer on garlic, onion, and asparagus stems, leaving the center of each pizza free of vegetables.

Add an egg to each asparagus box and put in oven.

Bake at 375 degrees for about 20 minutes. Bake a couple of minutes longer if the dough isn’t brown enough for you or the egg whites are not set.

NOTE: Don’t buy self-rising flour. Make your own. To one cup flour, add 1½ teaspoons baking powder and ½ teaspoon salt. Sift several times to make sure it is mixed well.

DH’s Rating: 3 Tongues Up  He’d rather I left the egg off since it didn’t add to the flavor profile for him. (Not that he said it that way!) He did eat it all, however. He loved all the veggies.