Spring herb pizza with an egg on top

You know how sometimes you see an ingredient that is new to you and then suddenly it starts turning up all over the place? Well, I have been introduced to sorrel.  I have seen it included in a lot of recipes lately like this one from Martha Stewart Living. I didn’t give it much thought until I was at a family member’s house for Easter dinner. While getting a tour of their garden, I spotted sorrel.

Sorrel is sour but at the same time has a very fresh taste. I see why it is popping up in spring recipes all over. So, I brought a bunch home, along with some eggs from their chickens, and I decided to do a spring herb pizza with an egg on top.

For this recipe, I used a combination of sorrel and herbs growing in my tiny garden. I combined the herbs with a yummy goat cheese (Capricho di Cabra),some mozzarella and fresh lemon. The result was a deliciously springy pizza that would go great with a spring mix salad and maybe even a glass of wine if you are so inclined.

Spring Herb Pizza With Egg

Spring herbs chopped to total 1/2 cup (I used sorrel, chives, dill, parsley and thyme)

1/4 tsp lemon zest

1/2 cup crumbled goat cheese

1/2 cup grated mozzarella cheese (if you like more cheese, add 3/4 cup)

1-2 eggs

olive oil

salt and pepper

Roughly chop the herbs and set aside.

Crumble goat cheese and mix with lemon zest then set aside.

Roll out pizza dough dough and brush bottom with a generous amount of olive oil. Then spread out mozzarella cheese. Next add goat cheese. Top with about half of the herb mixture. Salt and pepper to taste.

Bake on the bottom rack of a 500 degree oven for 7-8 minutes. Crack egg(s) on top and cook for 2-3 more minutes.

Remove from the oven and sprinkle remaining herbs and squeeze a little fresh lemon juice on top. Happy Spring!