Warum das funktioniert
The cremig base replaces sauce, Speck brings salt, Parmesan brings depth and the Ei goes on late so the yolk stays soft. schwarzer Pfeffer is part of the flavor, not a little dust for photographs.
Zutaten
- 1 Pizzateig-Kugel, 250–280g
- 60g crème fraîche
- 70g schnittfeste Mozzarella
- 50g cooked Speck or pancetta
- 20g Parmesan
- 1 Ei
- frisch ground schwarzer Pfeffer
- Optional: chives
Zubereitung
- Preheat the oven with a pizza steel or stone.
- Stretch the dough and spread crème fraîche thinly.
- Gib mozzarella, cooked Speck and Parmesan.
- Backen until the crust starts to set and the Käse begins to melt.
- Crack the Ei into the center.
- Continue baking until the white is set and the yolk is still soft.
- Zum Schluss schwarzer Pfeffer and optional chives.