Baked egg crostata

Codie Barry, Contributing Writer

Dish out pieces of this pizza-like egg-based dish to ensure your dinner goes off without a hitch. Photo by Elizabeth Kerin.

This is a fabulous pizza-like recipe that takes no time at all to prepare. It is incredibly simple, and transforms an ordinary weeknight dinner into a creative delicacy. Because it takes such a short time to make, it will quickly become a menu staple; it most certainly has for me. I’ve adapted this recipe from chef Claire Thomas. While her recipe uses specific measurements, this version leaves quantity up to personal taste.


Pizza dough (homemade or store bought)

Heavy cream

Garlic cloves, chopped

Sliced prosciutto


Parsley (can substitute with arugula)

Chili flakes or chili powder

Balsamic vinegar


Preheat your oven to 425 degrees. If you are using an Old Mill oven, keep a close watch on your pizza — they tend to heat up very quickly.

Roll out the pizza dough and form it into a circle, about ⅛ inches thick. Fold the edges over to form a crust. Pour the cream in the center of the dough and sprinkle the garlic over it. Put the slices of prosciutto on top.

Bake for about 10 minutes until the dough is golden-brown. Take the pizza out of the oven and crack eggs on top (however many you’d like — I usually use three or four to cover the entire pie). Sprinkle parsley, salt, pepper and chili flakes on top, and bake again for about seven to 10 minutes until the eggs are cooked.

Take it out of the oven and sprinkle with balsamic vinegar. This step is not necessary, but it adds a delightful flavor. Slice the pie like a pizza and serve.

Make this pizza to impress a date or to show visiting parents that you really are an adult and mature enough to live away from home. It is an elegant yet simple dish that, best of all, you can tweak to your will.


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