A pizza topped with asparagus and melty fontina cheese is delicious. But crack some eggs on it toward the end of baking, and you take it to a whole different level. The eggs, which cook just enough to set the whites but leave the yolks a little runny, create a luscious sauce after they are broken into.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Quick & Easy & Tasty. A white melting-in-the-mouth pizza.
This was amazing! Made it for the first time for Easter brunch today. Very simple, yet impressive enough to serve to guests. The egg just put it over the top!! Very good and will be making this one many more times.
We loved this recipe! Very quick and easy to prepare -- there's nothing about asparagus, fontina, and a runny egg that could be bad.
What an outstanding creation. I loved the simple way the asparagus was dressed prior to being put on the pizza. It allowed the flavor of the vegetable to shine through. The creaminess of the egg on top worked perfectly with it too. Delicious! You can read my full review at Taking On Magazines: http://bit.ly/1myKvsT
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?