Recipe courtesy of Dena Marino

Pizza with Prosciutto, Spinach, Truffle Oil, and Egg

  • Level: Intermediate
  • Total: 54 min
  • Prep: 25 min
  • Inactive: 4 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.

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