I have made this pizza a few times, especially when I wanted something filling and different. The egg in the middle caught my attention - it's not something you see every day on a pizza, but it really changes everything in the end. I used the classic pizza dough that I usually make, and the ingredients are simple, easy to chop and put on the base. Everything goes quickly if you have everything prepared in advance.
Quick Info
Total time: about 45 minutes
Preparation time: 15-20 minutes (depending on how quickly you slice)
Baking time: 20-25 minutes initially, plus a few minutes for the egg
Servings: 2-3
Difficulty: easy to medium
Recipe type: pizza for dinner or weekend meal
Ingredients
pizza dough (according to your favorite recipe or basic recipe)
100 g prosciutto crudo
50 g bacon
70 g chicken breast pastrama
half a bell pepper
70 g mushrooms
70 g black and green olives
150 g Delaco cheese
1 egg
50 ml tomato pulp
oregano
basil
pepper
salt
Preparation method
1. Roll out the pizza dough in the tray. Grease the tray beforehand with a little oil, so it doesn't stick and you can easily remove the pizza at the end.
2. Prick the dough all over with a fork. You don't have to be very rigorous, the important thing is to avoid puffing up while baking.
3. Spread the tomato pulp evenly over the base. Don't put too much, just enough to cover it thinly, so the base doesn't get too wet.
4. Sprinkle oregano, basil, pepper, and salt to taste. If you only have dried herbs, they work just as well.
5. Cut all the ingredients as thinly or as finely as possible. This helps them cook evenly and not remain raw in the middle.
6. Place the slices of prosciutto, bacon, chicken pastrama, bell pepper, and mushrooms on the pizza, in the order or combination you like.
7. The olives, either black or green, are placed whole in a circle in the middle of the tray. They will mark the area where the egg will go at the end.
8. Grate the cheese. Start with a coarse grater for the main amount, and at the end, use a fine grater on top for a thin layer that browns nicely.
9. Put the pizza in the preheated oven at 200°C and let it bake for 20-25 minutes, until it starts to color at the edges and the cheese melts well.
10. Remove the pizza from the oven. Make a little space in the middle, where the olives are, and carefully crack the egg there. Be careful not to break the yolk.
11. Put the tray back in the oven and let it bake for a few more minutes, just enough for the egg white to set. Don't leave it too long, otherwise, it will harden and the yolk will cook through.
12. Remove the pizza from the oven and let it sit for 2-3 minutes before cutting it. Serve it warm.
Why I make the recipe often
I like it because it uses what I usually have in the fridge. It's filling, quick to make if you have the dough prepared or buy a ready-made base, and the combination of meat, cheese, and egg makes it suitable for a hassle-free dinner. It also works well for a meal with friends, it never lasts long.
Tips and Variations
Tips
- Don't put too much tomato pulp, otherwise the base becomes wet.
- If you don't want the egg to be too soft, leave the pizza in the oven longer at the end, but watch it so it doesn't dry out completely.
- The olives can be omitted if you don't prefer them, but they add extra flavor.
Substitutions
- You can use any cheese if you don't have Delaco, the important thing is that it melts well.
- If you don't have prosciutto, regular ham works too, but the flavor won't be as intense.
- Chicken pastrama can be replaced with boiled or smoked chicken breast.
Variations
- Add thin slices of onion if you want a stronger flavor.
- You can also add chili pepper for those who want it spicier.
- You can skip the egg if you don't like it, but then it won't be "pizza with egg".
Serving Ideas
- Serve the pizza warm, straight from the tray.
- It's also good with a simple green salad on the side.
- It can be cut into large slices for a meal or smaller pieces as a snack.
Frequently Asked Questions
1. If I don't have prosciutto, what can I use?
You can use ham or any other smoked meat, but the flavor will be slightly different. Prosciutto has a specific aroma and a finer texture.
2. Does the egg need to be completely set?
It depends on how you like it. If you want a soft yolk, leave the pizza in less after cracking the egg. If you prefer it hard, extend the time by a few minutes.
3. What should I do if the base doesn't cook in the middle?
Usually, if you roll the dough thin enough and don't put too much tomato pulp, you shouldn't have problems. If it still happens, you can bake the pizza longer initially before adding the egg.
4. Can I make pizza without bacon or chicken pastrama?
Yes, you can omit any meat you don't have or don't like. It's a flexible recipe, but each ingredient adds to the final flavor.
5. Can I use store-bought dough?
Yes, if you don't have the time or desire to make the dough at home, store-bought dough works too.
Nutritional Values
Approximate values for one serving (of 3):
Calories: 500-600 kcal
Protein: 30-35 g
Carbohydrates: 40-50 g
Fats: 25-30 g
The data is approximate and can vary depending on the thickness of the base and the exact amount of toppings. It is quite a filling pizza, especially due to the combination of meat and cheese.
Storage and Reheating
This pizza can be stored in the fridge for 1-2 days, in a closed container. Reheating should be done in the oven or on the stove, not in the microwave, so it doesn't become rubbery. However, the egg changes texture when reheated, so the best result is when it's fresh. If there are leftovers, I try to consume it the next day, not later.
Quick Info
Total time: about 45 minutes
Preparation time: 15-20 minutes (depending on how quickly you slice)
Baking time: 20-25 minutes initially, plus a few minutes for the egg
Servings: 2-3
Difficulty: easy to medium
Recipe type: pizza for dinner or weekend meal
Ingredients
pizza dough (according to your favorite recipe or basic recipe)
100 g prosciutto crudo
50 g bacon
70 g chicken breast pastrama
half a bell pepper
70 g mushrooms
70 g black and green olives
150 g Delaco cheese
1 egg
50 ml tomato pulp
oregano
basil
pepper
salt
Preparation method
1. Roll out the pizza dough in the tray. Grease the tray beforehand with a little oil, so it doesn't stick and you can easily remove the pizza at the end.
2. Prick the dough all over with a fork. You don't have to be very rigorous, the important thing is to avoid puffing up while baking.
3. Spread the tomato pulp evenly over the base. Don't put too much, just enough to cover it thinly, so the base doesn't get too wet.
4. Sprinkle oregano, basil, pepper, and salt to taste. If you only have dried herbs, they work just as well.
5. Cut all the ingredients as thinly or as finely as possible. This helps them cook evenly and not remain raw in the middle.
6. Place the slices of prosciutto, bacon, chicken pastrama, bell pepper, and mushrooms on the pizza, in the order or combination you like.
7. The olives, either black or green, are placed whole in a circle in the middle of the tray. They will mark the area where the egg will go at the end.
8. Grate the cheese. Start with a coarse grater for the main amount, and at the end, use a fine grater on top for a thin layer that browns nicely.
9. Put the pizza in the preheated oven at 200°C and let it bake for 20-25 minutes, until it starts to color at the edges and the cheese melts well.
10. Remove the pizza from the oven. Make a little space in the middle, where the olives are, and carefully crack the egg there. Be careful not to break the yolk.
11. Put the tray back in the oven and let it bake for a few more minutes, just enough for the egg white to set. Don't leave it too long, otherwise, it will harden and the yolk will cook through.
12. Remove the pizza from the oven and let it sit for 2-3 minutes before cutting it. Serve it warm.
Why I make the recipe often
I like it because it uses what I usually have in the fridge. It's filling, quick to make if you have the dough prepared or buy a ready-made base, and the combination of meat, cheese, and egg makes it suitable for a hassle-free dinner. It also works well for a meal with friends, it never lasts long.
Tips and Variations
Tips
- Don't put too much tomato pulp, otherwise the base becomes wet.
- If you don't want the egg to be too soft, leave the pizza in the oven longer at the end, but watch it so it doesn't dry out completely.
- The olives can be omitted if you don't prefer them, but they add extra flavor.
Substitutions
- You can use any cheese if you don't have Delaco, the important thing is that it melts well.
- If you don't have prosciutto, regular ham works too, but the flavor won't be as intense.
- Chicken pastrama can be replaced with boiled or smoked chicken breast.
Variations
- Add thin slices of onion if you want a stronger flavor.
- You can also add chili pepper for those who want it spicier.
- You can skip the egg if you don't like it, but then it won't be "pizza with egg".
Serving Ideas
- Serve the pizza warm, straight from the tray.
- It's also good with a simple green salad on the side.
- It can be cut into large slices for a meal or smaller pieces as a snack.
Frequently Asked Questions
1. If I don't have prosciutto, what can I use?
You can use ham or any other smoked meat, but the flavor will be slightly different. Prosciutto has a specific aroma and a finer texture.
2. Does the egg need to be completely set?
It depends on how you like it. If you want a soft yolk, leave the pizza in less after cracking the egg. If you prefer it hard, extend the time by a few minutes.
3. What should I do if the base doesn't cook in the middle?
Usually, if you roll the dough thin enough and don't put too much tomato pulp, you shouldn't have problems. If it still happens, you can bake the pizza longer initially before adding the egg.
4. Can I make pizza without bacon or chicken pastrama?
Yes, you can omit any meat you don't have or don't like. It's a flexible recipe, but each ingredient adds to the final flavor.
5. Can I use store-bought dough?
Yes, if you don't have the time or desire to make the dough at home, store-bought dough works too.
Nutritional Values
Approximate values for one serving (of 3):
Calories: 500-600 kcal
Protein: 30-35 g
Carbohydrates: 40-50 g
Fats: 25-30 g
The data is approximate and can vary depending on the thickness of the base and the exact amount of toppings. It is quite a filling pizza, especially due to the combination of meat and cheese.
Storage and Reheating
This pizza can be stored in the fridge for 1-2 days, in a closed container. Reheating should be done in the oven or on the stove, not in the microwave, so it doesn't become rubbery. However, the egg changes texture when reheated, so the best result is when it's fresh. If there are leftovers, I try to consume it the next day, not later.