An “Impress Your Friends” Recipe From Chef Jean-Georges: Mixed Wild Mushroom Pizza With Fried Eggs

As a huge foodie, I’m counting down the days until I attend the Greenwich 2014 Food + Wine Festival this September. When I learned that one of the world’s most famous chef restaurateurs, Jean-Georges Vongerichten, was going to be honored at the event’s Most Innovative Chef’s Gala, I had to see what all the hype was about before I actually tried his food. Jean-Georges has published several cookbooks, owns multiple 3 and 4-star restaurants worldwide and makes countless television appearances, but best of all, he’s shared one of his favorite recipes with The Frisky, and trust me— it’s one of those knock-the-socks-off-of-your-friends, be-the-hostess-with-the-mostess eats that will leave everyone in the room salivating. 

An "Impress Your Friends" Recipe From Famous Chef Jean-Georges: Mixed Wild Mushroom Pizza With Fried Eggs

1. Put a pizza stone or baking sheet on the lowest oven rack. Preheat the oven to 500°F. Let the stone get very, very hot.

2. In a small bowl, combine the oil and garlic.

3. Sprinkle a baking sheet with semolina flour. Pick up a dough ball with your fingers and gently pinch the edges of the ball while rotating it so that the dough stretches into a round. Drape the round over your knuckles, and continue turning and stretching until the center is so thin it is almost translucent. The dough should be about 9 inches in diameter. Gently place on the prepared sheet. Unless you have a very large pizza stone or baking sheet, you can probably make only 1 or 2 pizzas at a time. Cover the other dough rounds with plastic wrap until ready to use.

4. Spread a quarter of the Parmesan and fontina on the dough round, then crumble a quarter of the ricotta over the top. Scatter a quarter of the mushrooms over the cheese. Drizzle a quarter of the garlic oil all over the pizza and season with salt. Slide the sheet onto the hot stone and bake until the crust is browned and crisp, the cheese is melted, and the mushrooms are tender, about 15 minutes.

5. While the pizza bakes, heat a little oil in a small nonstick skillet over medium heat. Crack 1 egg into the skillet, lightly season with salt and pepper. Cook, sunny side up, until the white is set and the yoke is runny.

6. Grind pepper all over the pizza and carefully slide the sunny side up egg onto the finished pie. Repeat with the remaining ingredients, serving each pizza hot as it comes out of the oven.

PIZZA DOUGH

3¾ cups all-purpose flour, plus more for shaping

1 teaspoon active dry yeast

1 tablespoon kosher salt

Extra-virgin olive oil

1. Combine the flour, yeast, salt and sugar in a mixer fitted with the dough hook. Mix until just blended, then add 1? cups warm water. Mix until the dough comes together, then mix for another minute.

2. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough and cover the bowl tightly with plastic wrap. Let rise in a warm spot for 8 hours or until the risen dough is marshmallowy.

3. On a lightly floured surface, use a bench scraper or sharp knife to divide the dough into quarters. With lightly floured hands, shape the pieces into balls by cupping the dough and turning it against the floured surface until

4. Transfer the balls to a lightly oiled baking sheet or bowls, then lightly brush the tops with oil. Cover loosely with plastic wrap and let rise in a warm spot until tripled in volume, about 1.5 hours. Use immediately or put a sheet of parchment on tip of the dough balls, then cover tight with plastic wrap.

5. Refrigerate for up to two days. When ready to use, remove from the refrigerator and let stand in a warm place for 1 hour.

REPRINTED FROM HOME COOKING WITH JEAN-GEORGES BY JEAN-GEORGES VONGERICHTEN. COPYRIGHT © 2011. PUBLISHED BY CLARKSON POTTER, A DIVISION OF RANDOM HOUSE, INC. Photograph: Francesco Tonelli

The GREENWICH 2014 WINE+FOOD FESTIVAL is a three-day event that benefits The Hole in the Wall Gang Camp, founded in 1988 by Paul Newman. Camp is a community dedicated to providing “a different kind of healing” to children and their families coping with cancer, sickle cell anemia and other serious illnesses.Visit www.greenwichwineandfood.com for more info or to purchase tickets that will benefit this great cause.