Time: 30 minuti + tempo di riposo
Difficulty: minima

Ingredients (for 2 pizzas):
250 g of gluten-free mix for bread and pizza
7 g of fresh brewer's yeast
170 g of water
3 g of caster sugar
25 g of extra-virgin olive oil
6 g of salt up

For the filling:
1 white onion
100 g of champignon
150 g of mozzarella for gluten-free pizza
200 g of sweet gorgonzola
2 eggs
extra virgin olive oil
black pepper in grains

Method
Mix the yeast in a bowl with water and sugar until it dissolves. Add the liquid obtained to the mixture, in a second bowl, and knead, squeezing the dough with one hand and removing the lumps. Add the oil and salt and mix briefly. Transfer the dough onto a large baking tray lined with baking paper and sprinkle with a little mixture; let stand for 1 hour and 30 minutes, then divide it into two parts and let stand for 10 minutes. Place each one in a baking pan lined with baking paper and press the dough in order to spread it; let rise for another 15 minutes.
Meanwhile, peel the onion and slice it thinly; deprive the mushrooms of the earth, clean them well and cut them into slices. Cut the deer mozzarella and spread it on the pizzas; bake them in the hot oven at 250 ° C for 15 minutes, then remove them from the oven. Add the gorgonzola, the onion slices, the mushrooms, a drizzle of oil and a pinch of pepper and cook in the oven at 250 ° C for about 10 minutes. Remove from the oven, shell an egg over each pizza, without breaking the egg yolks, and complete the cooking of the pizzas in the oven at 250 ° C for another 5-6 minutes. Remove from the oven and serve.