Sunny-side up pizzas

Estimated Reading Time 2 Minutes

When making pizza at home, your cheese options aren’t limited to mozzarella; try grated Gouda, white cheddar, Parmesan, Edam or Fontina, sliced bocconcini, crumbled feta or a smear of ricotta. An egg cracked on top will bake to any degree of doneness you like; try leaving it runny, so that the yolk oozes out when you slice it.


1 lb. fresh pizza dough, or a pre-made crust
1/2–3/4 cup (125–180 mL) tomato sauce
ANY TOPPINGS YOU LIKE: mushrooms, finely chopped purple onions, roasted peppers, thinly sliced prosciutto, chopped jarred artichokes or olives, thawed frozen spinach with the excess moisture squeezed out.
2 cups (500 mL) grated mozzarella or other cheeses
1–4 large eggs


1. For individual pizzas, divide the dough into four pieces and roll each out on a lightly floured surface.

2. To make one pizza, roll it into an oblong oval, leaving it slightly thicker around the edge to contain the runny egg.

3. Preheat the oven to 450°F.

4. Transfer the dough to a heavy baking sheet that has been sprinkled with flour or cornmeal, and spread with tomato sauce; top with cheese and any toppings you like.

5. Crack an egg into the middle of each individual pizza, or one to four eggs on top of the large oblong pizza.

6. Bake for 15 to 20 minutes, until the crust is golden, cheese is melted, the egg white is set and the yolk is done to your liking.

Serves 4.

PER SERVING (made with cheese and two eggs):

470 calories, 11.8 g fat (6.7 g saturated fat, 1.3 g polyunsaturated fat, 3.7 g monounsaturated fat), 26.7 g protein, 63 g carbohydrates, 142 mg cholesterol, 5.7 g fibre.

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