White Skillet Pizza with Spring Greens and an Egg
Ingredients
The pizza base
-
1
pound 6 ounces
store-bought pizza dough
-
2
cloves
garlic
-
⅓
cup
olive oil
-
1½
teaspoons
finely chopped oregano
-
1
lemon
lemon
The cheese
-
12
ounces
grated low-moisture mozzarella
-
5½
ounces
grated Fontina
-
finely grated
to taste
Parmesan
The toppings
-
3
spring onions
spring onions
-
4
ounces
young broccoli rabe
-
8
fillets
oil-packed anchovy fillets
-
2
large
eggs
For baking
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
to dust
as needed
all-purpose flour
-
to sprinkle
as needed
cornmeal
Instructions
- Preheat the oven to 500°F and place a 12" cast-iron skillet in the oven for 10 minutes.
- Mix garlic and olive oil in a small bowl, and combine mozzarella and Fontina in a medium bowl.
- Stretch one piece of dough into an 11" round on a floured surface.
- Remove the skillet from the oven, sprinkle with cornmeal, and place the dough in the skillet. Brush with garlic oil and season with salt and pepper. Top with cheese mixture, half of the spring onions, half of the broccoli rabe, and anchovies if using. Add more cheese and season again.
- Bake the pizza for 6-8 minutes until the crust is golden and cheese is melted. Crack an egg in the center and bake for another 5-6 minutes until the egg whites are set.
- Transfer the pizza to a cutting board, brush the edges with garlic oil, and top with Parmesan and oregano. Grate lemon zest over the pizza.
- Prepare the second pizza using the remaining dough and toppings.
Nutrition Facts (estimated)
Servings
2 pizzas
Calories
450
Total fat
25g
Total carbohydrates
35g
Total protein
20g
Sodium
600mg
Cholesterol
200mg
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