After watching Nate Appleman make "breakfast pizzas" for last week's Pieman's Craft video snippet, we all got to talking here at SE/Slice HQ. How many people are into eggs on their pizza? I won't reveal what the breakdown was here in the office until later — after all you have had your say. So what say you? Eggs on pizza: Way or no way? »
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For this installment of the Pieman's Craft, we talked to Nate Appleman of Pulino's Bar & Pizzeria in New York City to see how he makes the Salsiccia, one of the signature breakfast pizzas there. An indulgent pie perfect for sharing in the morning or at brunch, it's topped with mozzarella and grana padano cheeses, bacon, sausage uncannily reminiscent of the Jimmy Dean variety, and a couple of eggs.
[Photograph: Paul T.] Another veteran MPM'r here. Paul T. says: Thank you for posting my Prosciutto, Arugula, and Parmigiana pie last Monday! I have been making pizzas at home for a while now and it is fun to read people outside of my family and friends comment on my pie.I have attached a picture of another pie that I made last night that I'd like to submit for My Pie Monday.This is my Sunny Side Egg and Pancetta Pie. I use a blend of fresh mozzarella, gorganzola, and grated parmigiana cheeses. I finish this pie off with fresh thyme,...