In the Pizzeria kitchen we refer to this as the “breakfast pizza” because of the traditional combination. We don’t cut through the egg because the whole egg looks pretty in the center of the pizza when we bring it to the table. And that way our customers can have the thrill of breaking the yolk themselves.
Recipe information
Yield
makes 1 pizza (serves 1)
Ingredients
Preparation
Step 1
Steam the potatoes until they are easily pierced with a fork, about 20 minutes. Remove the potatoes and set them aside until they are cool enough to touch. Use a small, sharp knife to remove the peel from the potatoes and discard the peels. Slice the potatoes into 1/4-inch-thick rounds and place them in a small bowl. Use the potatoes or set them aside to cool to room temperature, transfer them to an airtight container, and refrigerate for up to two days.
Step 2
Prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).
Step 3
Brush the rim of the dough with the olive oil and season the entire surface with salt. Scatter the mozzarella, the sottocenere, and fontina cubes over the surface of the pizza. Scatter the scallion slices over the cheeses, lay the potato slices on top of the scallions, and sprinkle the potato slices with salt. Cut the bacon slices in half crosswise and lay one half onto each quandrant of the pizza. Sprinkle 1 teaspoon of the thyme leaves over the pizza and place the pizza in the oven for 5 minutes, or until the pizza is halfway cooked. Crack the egg into a small bowl, remove the pizza from the oven and slide the egg onto the center of the pizza. Return the pizza to the oven until the crust is golden brown, 5 to 7 minutes. Remove the pizza from the oven and cut it into quarters, stopping at the edge of the egg so it stays intact, and making sure that each slice of pizza gets a piece of bacon. Sprinkle the egg with the sea salt, sprinkle the remaining thyme leaves over the pizza, and serve.
suggested wine pairing
Step 4
Carso Vitovska (Friuli)
