Drunken Mushroom Pizza

I've said it before, pizza at the cottage is always a good idea. As per usual, when you start cooking dinner at 8 pm, intending to use the BBQ, the propane runs out. Not to worry though, the small cabin  oven reaches 500 degrees Fahrenheit surprisingly quick, and at least it wasn't a sweltering hot day. 

Last year at this time there was still ice on the lake and snow on the ground. This weekend, we suntanned, Dave bathed in the lake and we put in the water at the cottage two weeks before May Long = success. It was such a bright and beautiful day for walking. No bugs yet, warm sun, but not sweltering. The dogs were in their element. We found a wonderful surprise on the shady floor of the pine forrest, almost a hundred prairie crocuses! Helllo.... Manitoba's floral emblem. 

Back to the pizza. I first tasted "drunken mushrooms" at Pizzeria Gusto. I make no claim that this  recipe is a good stand-in for a visit to Gusto's patio for the classic Sophia with a class of Santa Margherita. However, drunken mushrooms are easy to make and up the gourmet factor of pizza so long as you have at least one good cheese on hand.

Poached Egg on Broiled Mushroom and Ricotta

Ah yes, Saturday mornings. I found some Manitoba "portobello" mushrooms at Vic's Fruit Market. Having some leftover ricotta cheese and pea shoots, I thought a little poached egg on top would make a delicious, easy breakfast. And then, just to up the fancy factor, which you know I'm always inclined to do, truffle oil and truffle salt were a must.

I grew up hating eggs, but in the last few years have done a complete 180 and now revel in the glory that is a runny yolk. I think the key to enjoying eggs is to start buying good, free range eggs. I love the Manitoba Free Run Vita Eggs - the yolk colour is unbeatable.

Normally you would use one large portobello, but mine were tiny (not convinced they're actually portobellos but I do love trying mystery mushrooms). You could use an alternate cheese (probably chèvre) but I wanted to use up the leftover ricotta. And of course any greens would work as the base - arugula would be my top choice.