“If you liked it then you shoulda put an egg on it” – Beyonce
Since that wonderful dinner in Toledo (also where we had the best tiramisu, ever.), the family has added eggs to some of our pizzas during Aziz Pizza Night (which occurs more frequently than not), and it seems like every time we add one, we forget how much we love it.
I hadn’t added an egg to a pizza in a long time, and I am so thankful/grateful/happy I remembered this time. Without the egg, this pizza would still be delicious, but there’s just something about that runny yolk and thin, crispy crust that’ll getcha.
Not only is this one of my favorite pizzas I’ve ever made, it is one of the easiest, too. There’s no pre-cooking of the ingredients – the most in-depth part of the prep is waiting an hour for the oven to preheat and chopping and rinsing the leeks. (A note on leeks: you HAVE to rinse them, and rinse them good. They can get pretty gritty and sandy in between the layers. So, I cut them in half, slice the halves thin, put them in a colander and run quite a bit of water through them, like below).
Once your oven and pizza stone have been heating up for at least an hour and your leeks are good to go, you literally just scatter the ingredients on top. Be sure to use fresh mozzarella, and tearing it into smaller pieces, like below, will help prevent the cheese from turning the crust soggy. Normally, I used crushed tomatoes for the sauce, but I forgot to buy some at the store and we only had Arrabiata pasta sauce, which miiiight have made the pizza even better.
For the egg part – don’t put the egg on right away, or it will cook all the way through and you won’t have that delicious runny yolk. I normally put the egg on the last two or three minutes before the pizza is done. You don’t want the egg cooked all the way through, but you do want the whites of the egg to cook. If you want to check it, lightly tap the egg whites, if those feel like they’re still runny or a little too liquid-y, keep the pizza in there for just a tad longer.
This pizza is seriously so good – the prosciutto and leeks get crispy from the hot oven, and the egg just puts the whole thing over the top – don’t take my word for it. Make it for yourselves. Tonight.
Crispy Prosciutto, Leek & Egg Pizza
Prep time: 1 hour (preheating of the oven)
Cook time: 10-12 minutes
Yield: 1, 10″ pizza
- Your favorite thin/Neapolitan-style pizza dough (my recipe follows. Another here)
- Your favorite pizza/pasta sauce (I suggest Arrabiata (spicy) pasta sauce, or crushed tomatoes)
- 8 oz. fresh mozzarella
- 1 leek
- 4-5 thin slices of prosciutto
- 1 egg
- An hour before you want to bake the pizza, place a pizza stone in the oven and pre-heat the oven to 450 degrees (or as high as your oven will go).
- While the oven is preheating, prepare the leeks – cut the green, leafy part of the leek off and discard. Cut the leek in half lengthwise, and slice each half thinly. Place in colander and rinse with water thoroughly.
- When the oven is ready, on a floured work surface, hand stretch (or roll) your dough thinly out. If there are holes – just pinch them back together. Flour a pizza peel (or back of a cookie sheet) and transfer the dough to that.
- Top the pizza: spread a thin layer of sauce, and then tear the mozzarella and place on top. Spread the leeks on top, then tear the prosciutto into pieces and place on the pizza.
- While the hot stone is still in the oven, transfer the pizza from the pizza peel onto the stone by carefully jerking the peel (or cookie sheet) back and forth a few times – if it’s sticking, using a spatula, carefully loosen the bottom of the pizza from the peel, and slide it onto the stone.
- Cook for about 9 minutes, or until the pizza is almost ready (right before the crust starts to turn golden brown. Everyone’s oven is different, so you’ll have to use your best judgment on this part). When ready to place the egg in the center, crack an egg into a small bowl. Slide the oven rack out until you can safely reach the pizza, and gently slide the egg onto the center of the pizza.
- Cook for an additional 2-3 minutes, or until the egg whites are cooked and the pizza crust is golden brown.
- Slice and enjoy!
Neapolitan Pizza Dough
- 4 cups all-purpose flour
- 1 cup bread flour (you can use 5 C all-purpose flour if you don’t have bread flour)
- 2 tblsp olive oil
- 1 tblsp honey
- 2 tsp salt
- 1 tsp instant yeast
- 1 3/4 – 2 cups room temperature water
- Place all ingredients in the bowl of an electric mixer fitted with the dough hook attachment. Start with 1 3/4 cups of water and add more later if you need extra. (You can also do this in a bowl mixing manually with a wooden spoon – it’ll just take a little extra arm strength).
- Mix all ingredients until just combined.
- Let dough rest for 5 minutes.
- Stir for 3 to 5 minutes (on medium if using an electric mixer), adding more flour or water as necessary. This dough will be a little stickier than normal – it should pull away from the sides of the bowl, but not dry enough to knead by hand.
- Divide dough into four even balls, and place in lightly oiled freezer bags. If baking later that day or the next, place in the fridge. An hour before baking (while you heat your oven), take the dough out of the fridge and allow to come to room temperature. If not baking immediately, place in the freezer (will keep for a month). The night before you want to bake, move the dough from the freezer to the fridge, and allow to come to room temperature for an hour before baking (this is what I did for the above pizza recipe).