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

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

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Yield: 12 pizzas

Ingredients

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

Directions

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.