Months ago I had lunch with my friend Jason at Pizzeria Delfina in San Francisco. The pizza of the day featured garlicky broccoli rabe and a whole egg—a concept that struck me as bizarre yet exciting. When we were served, I was delighted by how the yolk oozed out and combined with the other ingredients to form an impromptu sauce atop the pizza. My version takes advantage of the gorgeous fresh heirloom tomatoes and farm-fresh eggs I found at the farmers market last week.
Ingredients
- 1/2 recipe pizza dough $3.50
- flour for rolling Pantry
- 1 cup cherry tomatoes, halved $1
- 1 small bunch flat-leaf Italian parsley, chopped, a bit reserved for garnish $1
- 3 cloves garlic, chopped Pantry
- 2 tbsp olive oil Pantry
- 2 cups spinach, rinsed and dried $1
- 3/4 cup shredded Asiago cheese $4
- 1 egg $1.50 for 6
- 1/8 cup toasted, sliced almonds $2
- salt and pepper to taste Pantry
Recipe Serves 2-4
Directions
- Preheat oven to 475 degrees F.
- In a small bowl, combine halved tomatoes, garlic, olive oil, and parsley. Season well with salt and pepper. Set aside.
- Roll pizza dough out on a floured surface into a circle about 9" in diameter. Place onto a baking sheet or pizza pan. Spread tomato mixture over the dough, leaving about an inch of crust at the edges. Top with the Asiago, spinach, and almonds. Carefully crack an egg in the middle of the pizza, being careful to keep the yolk intact.
- Bake for 12-15 minutes or until the edges of the crust are brown and the cheese is melted and bubbly.
- Just before serving, run a knife gently through the top of the still runny yolk and let it run over the pizza. Garnish with more parsley. Cut into wedges and serve.
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