Best pizza topping...Eggs!

Believe me when I tell you: you need to put eggs on your pizza. Seriously. I had my first egg pizza when I was in Salt Lake City. It was sunny-side up eggs with pancetta (Italian bacon, so bacon and eggs) and it was amazing. The egg yolk was nice and runny so when I cut into it, it oozed its way over the pizza and made its own sauce. Delicious.

When I made pizza back at home I thought, "I'll just throw an egg on here! It'll be great!" Well, that first time it was sort of great, I cooked it too long and the yolk was completely cooked. Well, now I've got it! I found in my oven, it takes about 8-9 minutes to get that perfect sunny-side up egg.

So play around with it, trust me, once you have eggs on there, you'll never go back. I usually crack the egg into a small cup and then when there's 8 minutes left on the clock, gently put it in the center of the pizza. It does spread a little (especially if the egg has warmed up, cold eggs work great) but I usually arrange my toppings to sort of create a barrier to keep it all in.