A good way to scarf the last of the Glorious Summer Tomatoes. And simple to boot. Despite being a tad hungover this morning, I had this puppy finished in about 40 minutes.
(Sometimes I feel like such a cheat using the huge aperture trick all the time, do forgive)
4 roma or medium tomatoes, ripe
5 leaves fresh basil
1 pound freshly graded mozzarella
1/2 cup freshly grated parmesan
4 cloves garlic
2 tablespoons olive oil
1/2 tablespoon salt
Fresh black pepper, ground
1 fist sized ball of pizza dough, either made from this recipe, or storebought (nova's! P+P's!), at room temperature
Small pinch cornmeal
I used mushrooms in ours, since we had a ton that needed using. Saute them in a little olive oil and salt for 4 minutes, until they sweat.
Roughly dice your tomatoes and toss them with the salt, pepper, and garlic in a heatproof bowl. Set the bowl on a warm surface (or, like me, in the middle of your recently sauteed mushrooms) and let them release their liquid for about 10 minutes.
Preheat your oven to 500f. Toss your cornmeal over your pizza stone or pan. Shape your crust and place on the pan. Squeezing them thoroughly, scatter your tomatoes over the crust. Mushrooms, squeeze gently and do the same. Scatter mozz and half the parm over the tomatoes and mushrooms. Using your fingers or a large spoon, make little indentations where you want your eggs to go. Crack eggs into each indentation and scatter the remaining parmesan over the top of it all.
Bake in upper part of your oven for about 15 minutes, until crust edges and cheese are starting to brown. The eggs will be runny - you can adjust their firmness by broiling them a minute or two, right at the end.
Chiffonade your basil and toss over the top. If you've let yours flower a bit, eat them too! Let cool 5 minutes, slice and serve.