Ingredients
1 tube (13.8 ounces) refrigerated pizza crust1 tablespoon cornmeal3 tablespoons olive oil, divided 1-1/2 cups shredded part-skim mozzarella cheese, divided 3/4 pound sliced baby portobello mushrooms3/4 teaspoon garlic powder3/4 teaspoon dried rosemary, crushed1/2 teaspoon pepper1/4 teaspoon salt2 cups pizza sauce1 tablespoon white vinegar9 large eggs2 ounces fresh goat cheese, crumbled1/2 cup french-fried onionsFresh basil leaves
Preparation
Preheat oven to 400°. Unroll pizza crust and press onto bottom of a greased 15x10x1-in. baking pan that’s been sprinkled with cornmeal. Brush crust with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary, pepper and salt. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.
In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl. Holding bowl close to surface of water, slip eggs into water.
Cook eggs, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushroom mixture in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.
Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.
