Name: Pizza with Prosciutto, Spinach, Truffle Oil, and Egg
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H54M0.000S
Yield: 4 to 6 servings
Ingredients: 8 ounces water; 1/8-ounce yeast; 1/4-ounce salt; 1 pound bread flour; 1/8 cup olive oil; 1/8 cup cornmeal; 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Dena Marino, Ajax Tavern, Aspen, CO

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Pizza with Prosciutto, Spinach, Truffle Oil, and Egg

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