Pizza with Prosciutto, Spinach, Truffle Oil, and Egg

Ingredients

Pizza Dough:

• 8 ounces water
• 1/8-ounce yeast
• 1/4-ounce salt
• 1 pound bread flour
• 1/8 cup olive oil
• 1/8 cup cornmeal

Garnish:

• 4 cups tomato sauce
• 4 cups shredded spinach
• 2 cups grated Parmesan
• 12 slices Canadian bacon or regular bacon, cooked until crispy
• 2 tablespoons truffle oil
• 2 eggs

Directions

Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.