I’ve never had a pizza with an egg on it before, but it turns out, these chefs know what they’re talking about. The mixture of the egg on the onions and cheese created a very interesting quiche-like topping along with some delicious runny yokes. I recommend eating this with a fresh green salad with lots of chopped herbs and a light vinaigrette. Each pizzetta is about the right amount of food for one hungry person so make as many as you need.
I think this egg technique would also be good with a garlicy tomato sauce and grilled asparagus along with the fontina and onion… the options are endless.
What you need (for 1 pizzetta):
- 1 portion of pizza dough
- 1 clove garlic, finely chopped
- extra-virgin olive oil
- salt and pepper
- 1/2 a small onion, sliced thin
- 1 1/2 Tablespoons grated mozzarella
- 1 1/2 Tablespoons grated fontina cheese
- 1 egg
- 2 slices prosciutto di Parma
- 1 teaspoon chopped parsley
- optional: white truffle oil (or a white truffle!)
What you do:
- Preheat oven to 500 degrees F, with a pizza stone in the middle of the oven.
- Roll out the dough to an 8-9 inch round and place on a well floured peel (if you have one. We don’t, so I just used a cookie sheet.)
- In a small bowl, cover the chopped garlic with olive oil, and then brush the mixture over the dough using a pastry brush. Season with salt and pepper.
- Evenly distribute the onions across the dough, then evenly distribute the cheeses.
- Place the pizzetta in the oven for about 5 minutes.
- While the pizzetta is cooking, prepare the egg by cracking it into a small bowl and set near the oven.
- Pull the rack that the pizzetta is sitting on out and carefully let the raw egg fall into place onto the cheese and onions. Slide the rack back in and cook for about another 5 minutes or until the white part of the egg looks set and the dough is golden.
- Take the pizza out of the oven and drizzle with olive oil, and then place the slices of prosciutto over the pizza, but not covering the yolk.
- If you have it, drizzle the pizza with white truffle oil (Alice says an actual truffle is best, but I don’t have that kind of money) and sprinkle the parsley over the pizza. Serve with a green salad.