Gitane Pizza Topped with Mushrooms, Chorizo, Mozzarella and an Egg

Recipe courtesy of Executive Chef Lisa Eyherabide, Gitane Restaurant & Bar, San Francisco


Yield: 12 pizzas


6 pounds pizza dough
2 pounds and 4 ounces of marinara sauce
12 ounces white button mushrooms, sliced
12 ounces Spanish-style chorizo, sliced and julienned
12 ounces hot Palacio’s chorizo, sliced and julienned
2 pounds 4 ounces fresh mozzarella, sliced
12 large eggs
6 ounces Parmesan, shaved


For each pizza, to order: Roll 8 ounces of dough into an 11-inch circle. Spread 3 ounces marinara sauce on the surface and scatter about 1 ounce mushrooms on top. Layer on 1 ounce Spanish-style chorizo and 1 ounce hot chorizo, then 3 ounces mozzarella. Crack an egg into the middle of the pizza. Scatter ½ an ounce of Parmesan over the pizza.

Bake in a 600-degree wood-fired oven for about 4 minutes or until the pizza is crisp on the bottom and the egg is fully cooked. Cut the pizza into slices and serve immediately.


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