Mixed Wild Mushroom Pizza with Fried Eggs

• 1/2 cup extra-virgin olive oil, plus more as needed
• 2 garlic cloves, finely minced
• Semolina flour
• Pizza Dough (page 250), divided into 4 balls
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 12 ounces fontina, diced (2 1/4 cups)
• 12 ounces fresh ricotta (1 1/2 cups)
• 4 cups mixed fresh wild mushrooms, such as oyster, king oyster, shiitake, cremini, enoki, and chanterelle, thinly sliced
• 1/4 cup thinly sliced fresh morels
• Kosher salt and freshly ground black pepper
• 4 large eggs

1. Put a pizza stone or baking sheet on the lowest oven rack.
2. Preheat the oven to 500F.
3. Let the stone get very, very hot.
4. In a small bowl, combine the oil and garlic.
5. Form the dough balls as for Herbed Spinach and Three-Cheese Pizza (opposite).
6. Spread a quarter of the Parmesan and fontina on the dough round, then crumble a quarter of the ricotta over the top.
7. Scatter a quarter of the mushrooms over the cheese.
8. Drizzle a quarter of the garlic oil all over the pizza and season with salt.
9. Slide the sheet onto the hot stone and bake until the crust is browned and crisp, the cheese is melted, and the mushrooms are tender, about 15 minutes.
10. While the pizza bakes, heat a little oil in a small nonstick skillet over medium heat.
11. Crack 1 egg into the skillet, lightly season with salt and pepper, and cook, sunny side up, until the white is just set and the yolk is runny.
12. Grind pepper all over the pizza and slide the egg onto the pie.
13. Repeat with the remaining ingredients, serving each pizza hot as it comes out of the oven.

extravirgin olive oil, garlic, flour, cheese, fontina, ricotta, mixed fresh, fresh morels, kosher salt, eggs

Taken from www.epicurious.com/recipes/food/views/mixed-wild-mushroom-pizza-with-fried-eggs-390627 (may not work)