Asparagus and Egg Pizza

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A pizza topped with asparagus and melty fontina cheese is delicious. But crack some eggs on it toward the end of baking, and you take it to a whole different level.


  • 1 lb. thick asparagus
  • 1/2 small yellow onion, thinly sliced crosswise
  • 1-1/2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • Cornmeal for dusting
  • 1 lb. homemade or store-bought pizza dough, thawed if frozen, divided into 2 balls
  • 8 oz. coarsely grated fontina (about 2 cups)
  • 4 large eggs, at room temperature
  • 1/2 oz. finely grated Parmigiano-Reggiano cheese (about 1/2 cup using a rasp grater)
  • 2 Tbs. finely chopped chives


Position racks in the upper and lower thirds of the oven and heat the oven to 500°F. Lightly oil 2 heavy-duty 13x18-inch baking sheets.

Trim the woody ends from the asparagus. Remove the tips and reserve. Very thinly slice the stalks on a sharp diagonal. Combine the slices, tips, and the onion in a bowl. Toss with the olive oil, season generously with salt and pepper, and set aside.

Dust a work surface with cornmeal. Roll or stretch each ball of dough into a 10- to 11-inch round. Transfer each round to a prepared baking sheet.

Scatter half of the fontina evenly over each round and then top with the asparagus mixture. Bake, rotating and switching positions of the pans halfway through, until the crust is golden and the asparagus has collapsed slightly, 10 to 12 minutes. (Some of the tips and edges may char, which is fine.) Remove the pizzas from the oven and crack two eggs on each. Return the pizzas to the oven and bake until the egg whites are set but the yolks are still runny), 2 to 4 minutes more.

Transfer the pizzas to a cutting board, and sprinkle with the Parmigiano-Reggiano and chives. Slice and serve, making sure everyone gets some egg.