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Makes: 2 portions
We know you’re out there…lovers of the furry fish. Here’s a unique way to have your fish and eat it too.
Rich Mediterranean flavors are enhanced by a baked egg on the top of the pizza. Try this with the tomato pizza dough. We included this one for our favorite bartender, Don Epstein!
- ½ recipe of basic dough
- 2 cups cubed mozzarella cheese (1/4 inch cubes)
- 6 anchovy fillets
- 12 pitted kalamata olives
- 2 tablespoons chopped fresh oregano or 2-1/2 teaspoons dried
- 1 large egg
- 5 sun dried tomatoes, halved lengthwise
- Fresh oregano for garnish
Preheat oven to 500F and if you have time, make sure it is one hour before baking your pizza.
Lightly oil a pizza pan and sprinkle with cornmeal.
On a floured surface, press the dough into a 12-inch circle. Transfer to prepared pan. Cover it with the mozzarella leaving a well in the center and a ½ inch outer rim. Arrange the anchovies and olives over the cheese and sprinkle with the oregano.
Bake the pizza for 3 minutes. Then remove from oven. Bake until the egg is set and the crust is golden brown, about 12 minutes.
Remove the pizza from the oven and place the sun-dried tomatoes around the egg, garnish with oregano and serve.
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