Why this works
The creamy base replaces sauce, bacon brings salt, parmesan brings depth and the egg goes on late so the yolk stays soft. Black pepper is part of the flavor, not a little dust for photographs.
Ingredients
- 1 pizza dough ball, 250–280g
- 60g crème fraîche
- 70g low-moisture mozzarella
- 50g cooked bacon or pancetta
- 20g parmesan
- 1 egg
- Freshly ground black pepper
- Optional: chives
Method
- Preheat the oven with a pizza steel or stone.
- Stretch the dough and spread crème fraîche thinly.
- Add mozzarella, cooked bacon and parmesan.
- Bake until the crust starts to set and the cheese begins to melt.
- Crack the egg into the center.
- Continue baking until the white is set and the yolk is still soft.
- Finish with black pepper and optional chives.