James Silverton wrote:
> Christine wrote on Fri, 30 Apr 2010 22:44:34 -0700:
>
>>>
>
> I wonder what is the best way to cook the egg? Putting it on top during
> the regular pizza cooking might lead to a distinctly crisp egg. I
> suppose a fried or poached egg could be added after cooking and just
> possibly you could just break an egg on top after the pizza came out of
> the oven and let the hot topping cook it some.
>
Just break the egg over the pizza but be aware the other food can cook
first leaving a quite soft egg white mixed amongst the cheese n stuff

On Apr 28, 2:49*pm, Sky > wrote:
> I'm not too keen on pizza, but this definitely takes the cake, eh
> <VBG>! *How about an egg on top of that pizza, too?! *Today here is an
> article in the food section of my local newspaper by J.M Hirsch, AP Food
> Editor, about "Egg can top off your pizza" and a photo. *I googled using
> 'AP Food Editor J.M. Hirsch egg pizza' as the search string, and the
> following is just one of the many hits provided:

A long time ago, when dinosaurs roamed the planet, I spent time in
Israel, and had something that may have been the ancestor of pizza.

They would bake a medium-sized pita, take the top crust off and make
the sides raised, then break into it cheese, and vegetables and eggs
and then put the whole thing back into the oven and bake it.

Besides, if we can have pineapple pizza, and white pizza, and bbq
pizza, why not egg pizza?

maxine in ri

On Fri, 30 Apr 2010 19:13:16 -0700, "Bob Terwilliger"
> wrote:

>Lou wrote:
>
>> I'd try it if it was in front of me. The eggs in that picture look
>> beautiful. IMO that makes more sense than an egg on a burger. I've
>> decided not to bother trying a burger with an egg, at least not on a
>> bun. Down-thread Janet mentioned a spinach combo I'd take a stab at
>> but not with a tomato sauce. I love eggs no matter how they're
>> prepared. But (IMO) a delicious yolk needs nothing more than a piece
>> of toast for dipping.
>
>How about a pizza with asparagus, egg, prosciutto, and parmesan?

I'd try it. What kind of sauce? A gorgonzola sauce of some kind
sounds good to me.

I googled and quickly found this and bookmarked it as a must try.
With your additions I'll bet it would be pretty damn good. I think
you could add some gorgonzola to the white sauce or crumble some on
the pizza. The picture here looks so tempting to me.

http://www.seriouseats.com/recipes/2...za-recipe.html

There's a bakery here that also sells their pita breads in a few
grocery stores. I'm thinking that would be a tasty shortcut. I've
used them for red sauce pizzas and they're great.

Lou

"Tom Biasi" > ha scritto nel messaggio

> Eggs are NOT a traditional pizza ingredient.

Vuole scomettere?

"Giusi" > wrote in message
...
>
> "Tom Biasi" > ha scritto nel messaggio
>
>> Eggs are NOT a traditional pizza ingredient.
>
> Vuole scomettere?
>
I didn't say they were not used just it's not traditional.
If you can show me otherwise I will acknowledge.

"Tom Biasi" > ha scritto nel messaggio >
> "Giusi" > wrote in message

>> "Tom Biasi" > ha scritto nel messaggio
>>
>>> Eggs are NOT a traditional pizza ingredient.
>>
>> Vuole scomettere?
>>
> I didn't say they were not used just it's not traditional.
> If you can show me otherwise I will acknowledge.

Next time you are in Italy I'll take you to meet some pizzaioli and you can
ask them. It's a long country and smoked ham and egg are very common in the
Alpine parts. In my local (central Italy) dive it's not at all uncommon
when someone plans to make a meal of the pizza. I have a menu from that
little dive which I am going to scan and publish with annotations. There
are loads of versions you never thought of. The only one I've never tried
is tuna and onion, which just sounds not worth it to me.

"Giusi" > wrote in message
...
>
> "Tom Biasi" > ha scritto nel messaggio >
>> "Giusi" > wrote in message
>
>>> "Tom Biasi" > ha scritto nel messaggio
>>>
>>>> Eggs are NOT a traditional pizza ingredient.
>>>
>>> Vuole scomettere?
>>>
>> I didn't say they were not used just it's not traditional.
>> If you can show me otherwise I will acknowledge.
>
> Next time you are in Italy I'll take you to meet some pizzaioli and you
> can ask them. It's a long country and smoked ham and egg are very common
> in the Alpine parts. In my local (central Italy) dive it's not at all
> uncommon when someone plans to make a meal of the pizza. I have a menu
> from that little dive which I am going to scan and publish with
> annotations. There are loads of versions you never thought of. The only
> one I've never tried is tuna and onion, which just sounds not worth it to
> me.
>
I guess it's how you define "traditional".

On May 3, 1:16*pm, "Tom Biasi" > wrote:
> "Giusi" > wrote in message
>
> ...
>
>
>
> > "Tom Biasi" > ha scritto nel messaggio >
> >> "Giusi" > wrote in message
>
> >>> "Tom Biasi" > ha scritto nel messaggio
>
> >>>> Eggs are NOT a traditional pizza ingredient.
>
> >>> Vuole scomettere?
>
> >> I didn't say they were not used just it's not traditional.
> >> If you can show me otherwise I will acknowledge.
>
> > Next time you are in Italy I'll take you to meet some pizzaioli and you
> > can ask them. *It's a long country and smoked ham and egg are very common
> > in the Alpine parts. *In my local (central Italy) dive it's not at all
> > uncommon when someone plans to make a meal of the pizza. *I have a menu
> > from that little dive which I am going to scan and publish with
> > annotations. *There are loads of versions you never thought of. *The only
> > one I've never tried is tuna and onion, which just sounds not worth it to
> > me.
>
> I guess it's how you define "traditional".

Because most Italian-Americans came 150 to 100 years ago from the
South of Italy, "traditional Italian" in USA means "the food peasants
ate in South Italy 100 years ago". Since the Alps are in North Italy,
they don't count.

"Ostap Bender" > wrote in message
...
On May 3, 1:16 pm, "Tom Biasi" > wrote:
> "Giusi" > wrote in message
>
> ...
>
>
>
> > "Tom Biasi" > ha scritto nel messaggio >
> >> "Giusi" > wrote in message
>
> >>> "Tom Biasi" > ha scritto nel messaggio
>
> >>>> Eggs are NOT a traditional pizza ingredient.
>
> >>> Vuole scomettere?
>
> >> I didn't say they were not used just it's not traditional.
> >> If you can show me otherwise I will acknowledge.
>
> > Next time you are in Italy I'll take you to meet some pizzaioli and you
> > can ask them. It's a long country and smoked ham and egg are very common
> > in the Alpine parts. In my local (central Italy) dive it's not at all
> > uncommon when someone plans to make a meal of the pizza. I have a menu
> > from that little dive which I am going to scan and publish with
> > annotations. There are loads of versions you never thought of. The only
> > one I've never tried is tuna and onion, which just sounds not worth it
> > to
> > me.
>
> I guess it's how you define "traditional".

Because most Italian-Americans came 150 to 100 years ago from the
South of Italy, "traditional Italian" in USA means "the food peasants
ate in South Italy 100 years ago". Since the Alps are in North Italy,
they don't count.

The town where I grew up in New Jersey was almost all Italian. They came
from all over Italy. I thought pizza was the national food. Never, ever did
anyone mention putting an egg in or on it.
Pizza dough is flour, water and yeast. On top you put sauce (red gravy) and
mozzarella cheese (usually homemade). Sprinkle with parmesan and oregano.
Toppings have a little leeway but no eggs.
Tom

"Tom Biasi" > ha scritto nel messaggio
> Pizza dough is flour, water and yeast. On top you put sauce (red gravy)
> and > mozzarella cheese (usually homemade). Sprinkle with parmesan and
> oregano. Toppings have a little leeway but no eggs.
> Tom

We in Italy are not warm on letting New Jersey write our menus.

"Giusi" > wrote in message
...
>
> "Tom Biasi" > ha scritto nel messaggio
>> Pizza dough is flour, water and yeast. On top you put sauce (red gravy)
>> and > mozzarella cheese (usually homemade). Sprinkle with parmesan and
>> oregano. Toppings have a little leeway but no eggs.
>> Tom
>
> We in Italy are not warm on letting New Jersey write our menus.
>
Well I don't blame you but the description above is from my Aunt and was the
belief of the entire area. These were Italians from all over the country.
Say hello to my relatives for me.

Tom

On Tue, 4 May 2010 23:04:21 +0200, "Giusi" > wrote:

>
>"Tom Biasi" > ha scritto nel messaggio
>> Pizza dough is flour, water and yeast. On top you put sauce (red gravy)
>> and > mozzarella cheese (usually homemade). Sprinkle with parmesan and
>> oregano. Toppings have a little leeway but no eggs.
>> Tom
>
>We in Italy are not warm on letting New Jersey write our menus.
>

Well, I am getting ready to head out the door here, to eat such a
pizza.... I think it will be good.

Christine

"Christine Dabney" > ha scritto nel messaggio
...
> On Tue, 4 May 2010 23:04:21 +0200, "Giusi" > wrote:
>
>>
>>"Tom Biasi" > ha scritto nel messaggio
>>> Pizza dough is flour, water and yeast. On top you put sauce (red gravy)
>>> and > mozzarella cheese (usually homemade). Sprinkle with parmesan and
>>> oregano. Toppings have a little leeway but no eggs.
>>> Tom
>>
>>We in Italy are not warm on letting New Jersey write our menus.
>>
>
> Well, I am getting ready to head out the door here, to eat such a
> pizza.... I think it will be good.
>
> Christine

It would be here, as well, but here you are allowed to have an egg on it if
you like.

On Wed, 5 May 2010 09:58:39 +0200, "Giusi" > wrote:

>
>"Christine Dabney" > ha scritto nel messaggio
.. .
>> On Tue, 4 May 2010 23:04:21 +0200, "Giusi" > wrote:
>>
>>>
>>>"Tom Biasi" > ha scritto nel messaggio
>>>> Pizza dough is flour, water and yeast. On top you put sauce (red gravy)
>>>> and > mozzarella cheese (usually homemade). Sprinkle with parmesan and
>>>> oregano. Toppings have a little leeway but no eggs.
>>>> Tom
>>>
>>>We in Italy are not warm on letting New Jersey write our menus.
>>>
>>
>> Well, I am getting ready to head out the door here, to eat such a
>> pizza.... I think it will be good.
>>
>> Christine
>
>It would be here, as well, but here you are allowed to have an egg on it if
>you like.
>
Egg on pizza sounds disgusting, but I'm not an egg fan in general. In
fact I turned down a chicken club sandwich tonight that had a fried
egg in it. No thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ostap Bender" > wrote in message
...
> The town where I grew up in New Jersey was almost all Italian. They came
> from all over Italy.

You are mistaken. The vast majority of Italian emigrants to USA came
from the south:

http://en.wikipedia.org/wiki/Italian_American

I will agree that the "egg" is more common than I thought but I am not
"mistaken" as to where my neighbors came from.

To the closest big city:

My father and grandfather: Abruzzi
My wife's family : Sacilia
Many neighbors on my street from the piedmont region.
Pizza guys from Napoli and Roma
My father's good friend from Milano
My uncle Pete from Torino
Many others from the south as you point out.

On May 9, 11:02*am, "Tom Biasi" > wrote:
> "Ostap Bender" > wrote in message
>
> ...
>
> > The town where I grew up in New Jersey was almost all Italian. They came
> > from all over Italy.
>
> You are mistaken. The vast majority of Italian emigrants to USA came
> from the south:
>
> http://en.wikipedia.org/wiki/Italian_American
>
> About 5 million Italians immigrated to the U.S. The greatest surge of
> immigration, 1880–1914, brought 4 million Italians to cities in the
> Northeast. About eighty percent of these were from the Mezzogiorno, or
> Italy from Naples south, including Sicily; the region that once
> comprised the Kingdom of the Two Sicilies. This region had been
> chronically poor and even after Italian unification, benefited little
> from the economy of the industrialized north. The Italian government
> encouraged emigration of underskilled peasants, to reduce the
> "Sicilian problem".
>
> I will agree that the "egg" is more common than I thought but I am not
> "mistaken" as to where my neighbors came from.
>
> To the closest big city:
>
> My father and grandfather: Abruzzi
> My wife's family : Sacilia
> Many neighbors on my street from the piedmont region.
> Pizza guys from Napoli and Roma
> My father's good friend from Milano
> My uncle Pete from Torino
> Many others from the south as you point out.

Sure. In any case, what is called "Italian-American food" may have
been typical for rural Italy from 100 years ago, but is no typical for
today. The two cuisines have diverged a lot. I lived in Rome for 6
months, and the food there is quite different, especially food sold at
markets, stores and supermarkets.

"Ostap Bender" > wrote in message
...
On May 9, 11:02 am, "Tom Biasi" > wrote:
> "Ostap Bender" > wrote in message
>
> ...
>
> > The town where I grew up in New Jersey was almost all Italian. They came
> > from all over Italy.
>
> You are mistaken. The vast majority of Italian emigrants to USA came
> from the south:
>
> http://en.wikipedia.org/wiki/Italian_American
>
> About 5 million Italians immigrated to the U.S. The greatest surge of
> immigration, 1880–1914, brought 4 million Italians to cities in the
> Northeast. About eighty percent of these were from the Mezzogiorno, or
> Italy from Naples south, including Sicily; the region that once
> comprised the Kingdom of the Two Sicilies. This region had been
> chronically poor and even after Italian unification, benefited little
> from the economy of the industrialized north. The Italian government
> encouraged emigration of underskilled peasants, to reduce the
> "Sicilian problem".
>
> I will agree that the "egg" is more common than I thought but I am not
> "mistaken" as to where my neighbors came from.
>
> To the closest big city:
>
> My father and grandfather: Abruzzi
> My wife's family : Sacilia
> Many neighbors on my street from the piedmont region.
> Pizza guys from Napoli and Roma
> My father's good friend from Milano
> My uncle Pete from Torino
> Many others from the south as you point out.

Sure. In any case, what is called "Italian-American food" may have
been typical for rural Italy from 100 years ago, but is no typical for
today. The two cuisines have diverged a lot. I lived in Rome for 6
months, and the food there is quite different, especially food sold at
markets, stores and supermarkets.

To me "traditional" means passed on from generation to generation.
I didn't see or hear of the "egg". So it wasn't a "tradition" where I came
from.
Maybe it was for others. To each his own.

Years ago, I was watching a documentary on Sicily. The documentary
showcased a peasant style pizza which had black olives and hard boiled
egg among its ingredients. It was also folded up. Haven't been able
to find anything like it on the net, but the following excerpt has
some similarities. Note that the eggs are not poached or fried, they
are hard boiled.
btw, at our Kitchener market, the one stall sells a breakfast pizza
with a fried egg on top. Anyway:
http://www.lifeinitaly.com/food/pizza-history.asp

{
Italian Traditional Pizza

The Pizza Margherita may have set the standard, but there are numerous
popular varieties of pizza made in Italy today. Pizza from a Pizzeria
is the recognized round shape, made to order and always cooked in a
wood fired oven. Regional varieties are always worth trying such as
Pizza Marinara, a traditional Neapolitan pizza that has oregano,
anchovies and lots of garlic. Pizza Napoli Tomato mozzarella and
anchovies. Capricciosa: a topping of mushrooms, prosciutto, artichoke
hearts, olives and ½ a boiled egg! Pizza Pugliese makes use of the
local capers and olives of the area while Pizza Veronese has mushrooms
and tender Prosciutto crudo. Pizzas from Sicily can have numerous
toppings ranging from green olives, seafood, hard-boiled eggs and
peas.
}