There’s something about adding an egg to a pizza to really up the delicious factor. The timing can be tricky, carefully watching the egg cook to avoid over or under cooking can actually be a spectator sport. And while watching, mouth watering may occur. It makes for a better presentation and delivery.
The combination of all the salty bites, prosciutto, olives, and artichokes make the best bite with a rich runny egg. You’ll just have to fight over the best pieces, or make another.
Egg, artichoke, prosciutto and olive pizza
- 1 pizza dough
- 1 small egg preferably organic
- 6 tablespoons tomato sauce (I used store bought marinara)
- 2 baby artichokes, use good jarred ones
- sea salt and freshly ground black pepper
- a small handful of good olives stones removed
- extra virgin olive oil
- 3 slices of prosciutto
- 1 large handful mozzarella
Preheat oven to 425. Roll out pizza dough. Smear the tomato sauce evenly over the pizza base. Tear the artichokes into quarters and scatter over the pizza. Lay over the prosciutto slices and sprinkle the olives over. Crack over the egg and place little torn-up pieces of mozzarella in the gaps. Drizzle with extra virgin olive oil and season with pepper and a tiny bit of salt. Cook until crisp and golden.