Baked Egg Carbonara Pizza
Chef Rocco Sacramone of Maiella in Long Island City has a great, creative spin on baked eggs. “This is my Italian take on bacon and eggs. It’s a dish that my mom used to make for us when we were growing up in Italy. We grew up eating a lot of eggs because they were inexpensive and full of nutrients, so she got creative with her recipes. “
- 8 oz pizza dough
- 1/3 cup of mozzarella
- 2 oz gorgonzola
- 1 egg
- 4 slices of prosciutto
- Preheat oven 450º.
- Take dough out of fridge and dust the dough with some flour then stretch. Add mozzarella and gorgonzola and bake for 5 minutes.
- Take the pizza out of oven, break the egg in center of pizza and place it back in oven until fully cooked and crust is golden.
- Then place prosciutto on pizza, cut, and serve.