Ingredients
3 tbsp. extra-virgin olive oil, divided
3 cloves garlic, minced
1 lb. assorted mushrooms, thinly sliced
1 tbsp. fresh thyme leaves
kosher salt
Freshly ground black pepper
1 lb. pizza dough (thawed if frozen)
3 oz. fontina cheese, sliced
1 large egg
3 tbsp. chopped fresh parsley
Preparation
Step 1Preheat oven to 450 degrees F and lightly grease a baking sheet with olive oil.Step 2In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook until softened and golden brown, 8 minutes. Add thyme and season with salt and pepper.Step 3On a lightly floured surface, roll out pizza dough into a large oval. Transfer to prepared baking sheet and prick lightly with a fork. Top with half the Fontina, then cover with mushrooms, then add remaining Fontina. Step 4Transfer to oven and bake until crust is golden and cheese bubbly, 10 to 12 minutes.Step 5Meanwhile, in a small nonstick skillet over medium heat, heat remaining 1 tablespoon olive oil. Fry egg until white is set and yolk still slightly runny, 4 minutes. Season with salt and pepper.Step 6Place egg in center of pizza and sprinkle pizza with fresh parsley. Slice and serve.
