Pork Roll Pizza

Name: Pork Roll Pizza
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 1 pound store-bought pizza dough, at room temperature; Kosher salt; 5 ounces pork roll, cut into 1/4-inch dice (about 1 cup); 4 ounces low-moisture mozzarella, shredded (about 1 cup); 4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup); 4 large eggs; Freshly ground black pepper

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

First, yes, I say pork roll, no judgement against my Jersey friends who call it Taylor Ham. If you’re not a New Jerseyan you’re probably asking yourself What is she talking about? May I introduce you, then, to my home state’s greatest delicacy; we disagree on what to call it but love it equally. While pork roll looks similar to Canadian bacon and is listed on menus with bacon and sausages, it really is in a league of its own. It’s pork seasoned with spices, a bit of sugar and smoked. All these flavors come out when it’s crisped up in a pan and are the perfect complement to eggs and cheese. Traditionally you’ll see pork roll served in breakfast sandwiches, but here I’m serving it up on the ultimate breakfast pizza.

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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2 teaspoons extra-virgin olive oil

1 pound store-bought pizza dough, at room temperature

Kosher salt

5 ounces pork roll, cut into 1/4-inch dice (about 1 cup)

4 ounces low-moisture mozzarella, shredded (about 1 cup)

4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup)

4 large eggs

Freshly ground black pepper

Directions

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41m Easy 100%

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Set an oven rack in the center of the oven and preheat to 450 degrees F. Brush a rimmed baking sheet with the olive oil.
Stretch the pizza dough to an 8-by-12-inch rectangle by hand on the oiled baking sheet. If the dough retracts, let it rest for a few minutes in between stretching. Sprinkle with a pinch of salt. Set aside.
Add the pork roll to a large dry skillet and place over medium-low heat. Cook until caramelized on all sides, stirring often, about 10 minutes. Transfer to a paper towel-lined plate.
Sprinkle the shredded mozzarella evenly over the dough leaving a 1/2-inch border around the edge for the crust. Sprinkle the shredded Cheddar evenly over the mozzarella and top with the pork roll.
Bake the pizza until the dough begins to cook through but still looks very pale, about 6 minutes. Remove the pizza from the oven and use a spoon to create 4 small wells, making sure they are evenly spaced over the pizza. Crack 1 egg into a small bowl and slip it into one of the wells. Repeat with the remaining eggs and wells. Season the eggs with salt and pepper and return the pizza to the oven.
Bake the pizza until the crust is golden brown, the egg whites are set and the yolks are how you like them: At about 10 minutes the yolk will have a runny texture; at about 12 minutes the yolk should be slightly set yet jammy in the center.
Cut the pizza into squares and serve.