Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds pizza dough
  • 1 pound thick asparagus
  • 1/2 small onion ((thinly sliced))
  • 1 1/2 Tablspoons olive oil
  • sea salt & ground black pepper ((to taste))
  • 2 cups grated fontina cheese
  • 4 large eggs ((at room temperature))
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 2 Tablespoons finely chopped chives

Instruction

  • Place baking stone inside oven and heat to 500 degrees for one hour.*
  • Remove the woody ends of the asparagus. Remove the tips and set aside. Thinly slice asparagus on a sharp diagonal and place in a large bowl with the tips.
  • Thinly slice onion crosswise and place in bowl.
  • Drizzle olive oil over the asparagus and season with salt and pepper. Set aside.
  • Divide dough in half. Place first half on a floured work surface and roll or stretch into a 10 to 11-inch circle.
  • Place dough circle on a sheet of parchment paper.
  • Sprinkle with half of the fontina cheese and top with half of the asparagus mixture.
  • Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes.
  • Remove pizza from oven and crack two eggs over the top. Return to oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes.
  • Remove pizza and place on a cutting board. Sprinkle with half of the Parmesan cheese and chopped chives. Slice and serve.
  • Repeat the process for the second pizza.**