Making pizza is often an improvisational affair at our house. There are tried-and-true combinations that we like, sure, but often we decide to get a pizza crust going before we check out what’s in the fridge. One of our usual favorites is a potato pizza, and if you think that doesn’t sound delicious, please go straight to Tom Douglas’s Serious Pie and then stand corrected. (If you don’t like it, which I believe to be impossible, you’ll still have lots of other amazing options to choose from. Pro tip: go with a crowd at happy hour when they make mini pizzas so you can try them all.)
This post is not about potato pizza, however. Because after J roasted a pound of thinly-sliced fingerling potatoes until nearly crisp, I made the mistake of piling them within the children’s reach, where the heap of “chips” was quickly decimated. So I’ll give you a recipe for potato pizza another time.
Left with only a handful of potatoes, it was back to the fridge, and this Sunny Side Up Pizza was born. Crank your oven as hot as it goes and put in a pizza stone if you have one. Layer your thin pizza crust (recipe here if you want one) with thinly-sliced potatoes (first roasted at 425 until just beginning to crisp) and a sprinkling of mozzarella. Pile on chunks of goat cheese and a big handful of rinsed capers. We crumbled on some smoked salmon, but you could skip that step and just go with a big sprinkle of salt over the whole pizza if you prefer. Finally, we broke two eggs over the pizza, but they were so good that we later wished we’d used four. Getting the eggs perfect will depend on your oven temperature and how thin you stretched your crust (because that has to cook through, too), so you might need to experiment a little. Baked in our oven at 550 for almost 6 minutes, the whites were set and the yolks were lusciously runny, perfect for wiping up with the last piece of pizza crust.