The Mourning Pie

The Mourning Pie, TommassoCourtesy of Mike Tomasso
Tomasso’s Pizza & Subs, Boca Raton, FL

24-ounce dough ball, room temperature
6 extra-large eggs
1 cup light whipping cream
8 ounces mozzarella
4 ounces ground Italian sausage
4 ounces diced red onion
4 ounces thinly sliced roasted red peppers
2 ounces diced jalapeños
4 ounces sliced fresh mushrooms
24 slices of Roma tomatoes
1 cup of sliced fresh basil
Balsamic glaze
1 16-inch pizza screen, sprayed with pan spray

In a large mixing bowl, break open the eggs and add the cream.  Whip until smooth.

Add the cheese, sausage, onion, red peppers, jalapeños, and mushrooms; toss together and set aside. Dip dough ball in corn meal and then flour.

Stretch to the size of the screen or overlap the pan (you want to have the dough hanging over the edge of the pan until the toppings have been added).

If using a screen, pinch the edge up high to create a wall so the eggs won’t over flow.

Pour egg mixture out onto the stretched dough and spread over the surface to the edge of the crust.

Add the sliced tomatoes.

Bake in 450 F oven for 20 minutes.  Check for the eggs to be done.  They shouldn’t be runny.  You do not want the dough in direct contact with the deck otherwise it will burn before the eggs are cooked. Using a screen or pan will prevent burning.

After the pizza is removed from the oven, add the fresh basil over top and finish with a drizzle of the balsamic glaze. Slice and serve.

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