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Outdoor Skillet Pizza with Eggs, Mushrooms, and Crispy Flatbread

This skillet flatbread pizza leans into the best parts of outdoor cooking: a crisp, bronzed base, savory mushrooms, melted cheese, and eggs baked just long enough to stay tender. It works on a grill, over a steady campfire, or on a stovetop that can finish under a broiler. Serve it straight from the pan with a handful of herbs and hot sauce on the side.

4 portions · 1 full batch · About 40 minutes

Original recipe: 4 servings.

Jump to ingredients
Delicious pizza topped with eggs and mushrooms cooked outdoors over open flame.

Shoeib Abolhassani / Pexels · Photo source · License

Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

How much are you cooking?

4 portions · 1 full batch · 2 portions now · 2 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

  • 1 tablespoon olive oil, plus more for brushing
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 small shallot, thinly sliced
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 large store-bought flatbread or naan, about 10 to 12 inches wide
  • 1/3 cup pizza sauce or thick marinara
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup crumbled feta or goat cheese
  • 4 large eggs
  • 2 tablespoons sliced roasted red peppers, drained well
  • 2 tablespoons cooked crumbled sausage, pepperoni, or diced cooked bacon, optional
  • 2 tablespoons chopped fresh parsley or chives
  • Crushed red pepper flakes, for serving

Method

  1. Preheat the pan and heat source. Set a 10- to 12-inch cast-iron skillet over medium heat on a grill grate, over a campfire with steady coals, or on the stovetop. Let the pan warm for 3 to 4 minutes. If you are using a grill or campfire, keep the heat steady rather than blazing hot so the flatbread browns without burning.
  2. Cook the mushrooms. Add the olive oil, then stir in the mushrooms, shallot, garlic, salt, pepper, and smoked paprika. Cook for 5 to 7 minutes, stirring often, until the mushrooms are browned and their moisture has mostly cooked off. They should smell nutty and savory, not watery.
  3. Build the base. Transfer the mushroom mixture to a plate. Lightly brush the skillet with a little more oil, then lay the flatbread in the pan. Spread the pizza sauce over the surface, leaving a narrow edge for the crust. Scatter on the mozzarella, then spoon the mushrooms back over the top. Add the feta, roasted red peppers, and optional sausage, pepperoni, or bacon.
  4. Add the eggs. Use a spoon to make 4 small wells in the topping. Crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
  5. Cover and cook. Cover the skillet with a lid, a sheet of foil, or an upside-down metal pan if cooking outdoors. Cook for 6 to 10 minutes, depending on your heat source and how set you want the yolks. The flatbread should be crisp at the edges, the cheese fully melted, and the egg whites opaque and set. For jammy yolks, pull the skillet when the centers still wobble slightly; for firmer yolks, give it a few more minutes.
  6. Finish and serve. Remove from the heat and let rest for 1 to 2 minutes. Sprinkle with parsley or chives and a pinch of red pepper flakes. Slice into wedges or squares and serve hot.

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

If your flatbread is very thin, brush both sides lightly with oil before it goes into the skillet so it browns without turning brittle. Keep the mushrooms as dry as possible after cooking; excess moisture can soften the crust. For a smoky flavor, use a little more smoked paprika or add a spoonful of chopped charred peppers. Want a vegetarian version? Skip the meat and add extra mushrooms, spinach, or caramelized onions.

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These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.

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