For this week’s Czech-inspired pizza, I opted to turn a classic Kulajda soup into a tasty potato and mushroom pizza pie.

Potato, mushrooms, caraway and dill provide the majority of the flavor and texture, making up the base of the pizza. The egg comes later.

The potato was peeled and diced into small cubes.

After boiling the potatoes with caraway seeds and bay leaves, cream and flour are added to create the white cream base that would normally make the base of the soup.

Sour cream was there too.

The creamy potato base was topped with mushrooms and a sprinkle of mozzarella before getting a big 550 degree smooch from the oven.

Meanwhile, an egg was poached stovetop and then placed in the center of the pizza after being pulled from the oven.

To pair, 2013 Ottoventi Bianco, a Sicilian white wine featuring a refreshing blend of Catarratto, Grillo and Zibibbo. With the pizza, this wine provided a delightful backdrop of tangerine and yellow apples. This wine had a zingy little personality without being too much of a thinker.

The pizza was pretty alright, to0. With the wine, it was the tits.