Baked Egg Pizza with Portabella Mushroom and Cured Ham Recipe
Introduction
This baked egg pizza with portabella mushroom and cured ham is a delightful twist on classic pizza. It combines a crispy base, rich tomato sauce, tender mushrooms, creamy mozzarella, and a perfectly baked egg for a flavorful meal any time of day.
Ingredients
- 1 British Lion egg
- 1 good quality plain shop-bought pizza base
- 1 jar tomato sauce for pizzas
- 1 portabella mushroom, lightly fried
- Small handful of rocket
- 2-3 slices cured ham such as Parma
- 1 mozzarella, drained
Instructions
- Step 1: Pre-heat the oven to its highest setting and place a tray on which you’ll cook the pizza to get it nice and hot.
- Step 2: Spread the pizza base evenly with tomato sauce.
- Step 3: Slice the cooked portabella mushroom and scatter the slices over the pizza.
- Step 4: Dice the drained mozzarella and distribute it evenly on top of the pizza.
- Step 5: Crack the egg into the centre of the pizza carefully, then place the pizza on the hot tray in the oven.
- Step 6: Bake for 6-8 minutes until the base is crispy and the egg is cooked to your liking.
- Step 7: Remove from the oven and top with slices of cured ham and a scattering of fresh rocket before serving.
Tips & Variations
- For extra flavor, sprinkle some freshly ground black pepper over the egg before baking.
- Try swapping the rocket for baby spinach or arugula for a different green topping.
- If you prefer a runnier yolk, reduce baking time slightly and watch closely.
- Add a pinch of chili flakes for a spicy kick.
Storage
This pizza is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat gently in the oven to keep the base crispy. Avoid microwaving as the egg texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of mushroom?
Yes, button or cremini mushrooms work well if portabella is unavailable. Just sauté them lightly before adding.
How do I ensure the egg cooks evenly without overcooking the base?
Using a hot baking tray helps the base cook quickly while the egg sets nicely. Keep an eye on the pizza and adjust baking time depending on your oven and preferred egg doneness.
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Baked Egg Pizza with Portabella Mushroom and Cured Ham Recipe
- Total Time: 18 minutes
- Yield: 1 serving 1x
Description
This Baked Egg Pizza with Portabella Mushroom and Cured Ham is a delicious and easy-to-make gourmet pizza that combines the earthiness of sautéed portabella mushrooms, the savory goodness of cured Parma ham, and the creamy richness of a baked egg. Perfect for breakfast or a quick meal, this recipe uses a crispy pizza base topped with tomato sauce, mozzarella, and fresh rocket for a balanced and flavorful dish baked to perfection in the oven.
Ingredients
Base and Sauce
- 1 good quality plain shop-bought pizza base
- 1 jar tomato sauce for pizzas (about 1/4 cup)
Toppings
- 1 portabella mushroom, lightly fried
- 1 mozzarella ball, drained and diced
- 1 British Lion egg
- 2–3 slices cured ham such as Parma
- Small handful of rocket (arugula)
Instructions
- Preheat Oven: Pre-heat the oven to its highest setting (usually around 450-500°F / 230-260°C) and place a baking tray inside to heat up. This ensures the pizza base will cook quickly and become crispy.
- Prepare Base: Take your pizza base and evenly spread a layer of tomato sauce over the surface to create the flavorful foundation for your toppings.
- Add Mushroom: Slice the lightly fried portabella mushroom and distribute the slices evenly across the sauce layer on the pizza base.
- Add Mozzarella: Dice the drained mozzarella and scatter these pieces over the mushrooms, ensuring even coverage for a melty cheese topping.
- Crack Egg: Carefully crack the British Lion egg into the center of the pizza, being cautious not to break the yolk, as it will bake to a lovely runny texture.
- Bake Pizza: Place the pizza on the preheated baking tray in the oven. Bake for 6-8 minutes, or until the base is crispy and the egg is cooked to your preference.
- Finish Toppings: Remove the pizza from the oven and immediately lay the cured Parma ham slices on top, followed by a scattering of fresh rocket leaves, adding a peppery freshness to the dish.
Notes
- Ensure the egg is cracked carefully to keep the yolk intact for optimal texture.
- If you prefer a less runny yolk, bake the pizza slightly longer but watch carefully to avoid overcooking the base.
- Use good quality, fresh ingredients like a good mozzarella and Parma ham for best flavor.
- You can lightly sauté the mushroom in olive oil with a pinch of salt before adding to enhance its flavor.
- Serve immediately once finished for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked egg pizza, portabella mushroom pizza, cured ham pizza, breakfast pizza, easy pizza recipe, homemade pizza
