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1
Preheat the oven to 375 F.
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2
Wash the chanterelles very well, they tend to be pretty dirty.
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3
Pat the mushrooms dry and slice.
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4
Heat 1 1/2 teaspoons of olive oil in a medium pan over medium heat.
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5
When hot add the chanterelles and minced garlic and saute for about 5 minutes until lightly brown.
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6
Remove from the heat and briefly set aside.
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7
Heat a grill or grill pan over medium high heat.
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8
Brush both sides of each pita with olive oil and place them on the grill.
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9
Grill for about 3 minutes on each side until grill marks appear.
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10
(If you do not have a grill/grill pan, dont panic.
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11
You can lightly brown the pitas in a cast iron skillet or whatever pan you happen to own, OK?)
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12
While the pitas are grilling, tear the prosciutto slices into roughly 2-inch pieces.
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13
Set aside.
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14
Place the grilled pitas onto a baking sheet.
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15
Spread the top of each pita with 1/4 cup marinara sauce and sprinkle with 1/4 cup shredded mozzarella cheese.
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16
Divide the chanterelles and prosciutto between the two pizzas.
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17
Transfer the pizzas to the oven and bake for 8-10 minutes until the cheese is melted and the prosciutto has crisped at the edges.
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18
While the pizzas are in the oven, fry your eggs.
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19
Heat two teaspoons of olive oil in a non-stick pan over medium heat.
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20
When hot, carefully crack each egg into the pan, keeping them separate.
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21
Let the eggs cook for 3-4 minutes until the whites are set, but the yolk is still runny.
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22
(If you dont like runny eggs, cook them longer.
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23
Duh.)
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24
Remove your pizzas from the oven and top each with 1/2 cup baby arugula and a fried egg.
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25
Sprinkle with shaved Parmesan and crushed red pepper flakes, and serve immediately.
