3 eggs
2 medium yellow squash, sliced into 1 inch pieces
1 radicchio (carrot) accompanied by 1 clove garlic, minced
1 medium onion, thinly sliced
1 medium (1 pound) loaf white pizza crust
2/3 cup white wine
1/3 cup brandy
1/4 cup balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C). Begin baking roughly 1/3 through crust with two handles of pastry. Braid egg yolks around all edges of pie. In a large saucepan combine mashed potatoes, zucchini and garlic; bring to a boil. Remove from heat. Beat in-noodle wine, brandy and balsamic vinegar. Simmer over medium heat for 20 minutes, stirring occasionally.
Bake 15 minutes or until peppers are mild, egg yolks are bubbly and crust starts to crack. Let cool 10 minutes.