Cook the Book: Egg Pizza
Kenny Shopsin, author of this week's Cook the Book selection, Eat Me: The Food and Philosophy of Kenny Shopsin has no idea how he came up with Egg Pizza, which is "just like pizza except that a normal crust is replaced by a very thin sheet of well-cooked egg." He warns that slices are difficult to pick up, and recommends that you eat it in "the 1940s way...take the wedge, fold it up into a V, and then fold the tip of the V back towards the wide part of the crust."
Serve Egg Pizza with toast for breakfast or salad for lunch. True to Shopsin's form, Kenny offers a dizzying array of toppings including crumbled meatballs, fried onions, and ratatouille: "use whatever turns you on."
Ingredients
yield: 2 entrée or 4 appetizer servings
- 1 tablespoon clarified butter, regular butter, or ghee
- 4 extra-large eggs, beaten
- 1 cup grated mozzarella cheese (or more if you really like cheesy pizza; about 3 ounces)
- 1/4 cup marinara sauce
- A big pinch of dried oregano
- 1 tablespoon chopped fresh parsley
- Salt and pepper
- 1/4 cup grated Parmesan cheese
- Good olive oil for drizzling
- Toppings of your choice
Procedures
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1
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2
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. Remove and serve immediately.
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