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I first saw Alice Waters make a pizza like this about a decade ago. It looked SO good– pizza AND dippy egg? I’m in.
Simply crackling an egg or two on top of a pizza before it is baked turns a relatively mundane food into a restaurant quality dinner.
And it’s deliiiiiiicious!
1 whole wheat pizza doughball
1/2 can Dom Pepino pizza sauce (or homemade)
1 ball fresh mozzarella, shredded by hand
1/2 cup freshly grated Parmesan cheese
1 fresh artichoke, (see preparation below) or 1 can artichokes, drained & roughly chopped
6 oz prosciutto, paper thin or cut into small cubes
4 large free-range eggs
1) Preheat oven to 450º. Divide the dough into two and roll both out into a thin circles. Place on baking trays or better yet, pizza baking screen (well worth the $6 it costs at a restaurant supply store, because it yields the crispiest crust). Spoon sauce evenly over both doughs then scatter the mozzarella, leaving a slight gap in the middle of the pizza where the eggs will go. Distribute the artichokes and prosciutto evenly, then sprinkle the Parmesan over. Last, carefully crack two eggs in the middle of each pizza.
2) Place in the oven and cook until the whites are JUST set for a slightly runny yolk 10-15 minutes.
Cut into wedges giving each piece a bit of yolk. Each pizza serves 1-2 people.
Artichoke preparation 101:
Rip all of the leaves off and discard or simmer them to eat later. Scoop the choke out (the soft, fury center). Trim the tough, green outer part off of the stem and base, discard, then slice what’s left thinly. You can store in acidulated water (H2O with lemon) but I find that the artichokes turn sort of grey/green after being cooked anyway so in this dish, why bother? Simmer the artichoke pieces in salted water for 5 minutes, until just softened. Drain and set aside.
