Italian pizza on quick dough with tomatoes, mushrooms and eggs.

The yolk, barely set in the oven, gives a soft veil of taste to the finished pizza!

Ingredients

• Flour - about 250 g
• Water - about half a glass
• Tomato paste - 2 tablespoons
• Cherry tomatoes - 70 g
• Champignons - 4 large pieces.
• Egg
• Arugula and Worcestern sauce for garnish

Directions

1. Cooking the dough. To do this, mix water and flour with a pinch of salt. I did everything by eye, the consistency should turn out to be a smooth small lump. I put it in the refrigerator while I cooked the filling. For about 10 minutes.
2. Prepare the filling. Cherry cut in half. Rinse the champignons, peel and cut into thin halves. Take an egg out of the refrigerator, wash it and set it aside.
3. Roll out the dough into a thin circle, brush with tomato paste, lay out the filling, sprinkle with seasonings. You can make one large pizza or two small ones!
4. Put the pizza in an oven preheated to 180 degrees. Bake for 10 minutes. Then take out the pizza, break the egg in the middle and put it back. Bake until eggs are done!
5. Sprinkle the finished pizza with arugula and sprinkle with the sauce!