Ninja’s Egg and Mushroom Pizza by the Slice

Ninja’s Egg and Mushroom Pizza by the Slice


  1. PREHEAT oven to 400° F

  2. SPRAY 15 x 10 baking sheet with nonstick cooking spray. STRETCH pizza dough to fill baking sheet. BAKE pizza crust for 6 minutes to set dough. REMOVE from oven and let COOL for about 5 minutes.

  3. BRUSH crust with olive oil and SPRINKLE garlic on crust. ADD mushrooms and Cotija cheese. CRACK eggs on to crust about 1 inch apart. SEASON with black pepper and BAKE for 15 minutes or until crust is golden brown, egg whites are set, and yolks thickened. REMOVE from oven and let COOL for 2 minutes.

  4. TOP with arugula and chives. SERVE immediately.


  • 6 large EGGS
  • 1 refrigerated pizza dough (13.8 oz)
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced
  • 2 cups fresh buffalo mozzarella cheese
  • 1/2 cup mushrooms, sliced
  • 1/4 cup Cotija cheese, crumbled
  • 1/4 tsp. black pepper
  • 1/2 cup arugula
  • 1 Tbsp. chives, chopped


Press dough slightly with two fingers to make a shallow well for the egg.


Spread 1/2 cup marinara sauce on crust after olive oil and garlic for a variation.

Use shredded Parmesan cheese in place of Cotija cheese.


This recipe is an excellent source of protein and choline, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.