“Put an egg on it” has become something of a culinary cliche. But cliches exist for a reason, and I am telling you, putting an egg on your pizza is worth your time and anyone else’s you want to share pizza with.
- 1 ball 72 hour pizza dough, or your favorite dough
- 1 or 2 sous vide or poached eggs
- 100 grams (3 ounces) fresh mozzarella
- 3 or 4 slices bacon, uncooked
- 15 grams (1 tbsp) chopped parsley
- Fine sea salt and pepper, to taste
- Preheat the Baking Steel in your oven at 500 F for 1 hour.
- Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.
- Set the oven to BROIL.
- Evenly distribute the fresh mozzarella and bacon across the top of the pizza, leaving about 1 inch around the perimeter for the crust.
- Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
- After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the bacon is cooked and the cheese has attained your desired brownness.
- Use your pizza peel to remove the pie from the oven. Crack your sous vide eggs into a bowl and drain any excess liquid with a fine mesh strainer. Place the eggs on top of your pizza and season with sea salt and pepper to taste. Sprinkle chopped parsley over the whole thing. Slice and serve.
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