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Pizza with Egg Recipe

Pizza with Egg Recipe

Photographs : Alberto Rossi

Pizza with Egg Recipe


  • 5 cups (650 g) all-purpose flour
  • 11/2 cups (375 ml) lukewarm water
  • 3/4 tsp. (2 g) active dry yeast
  • 1 tbsp. (18 g) salt


  • 1 lb 5 oz. (600 g) crushed tomatoes
  • 1 lb 2 oz. (500 g) mozzarella, thinly sliced
  • 4 large eggs
  • Dried oregano
  • Extra-virgin olive oil
  • Salt to taste

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour into well. Gradually incorporate into the flour until a loose dough forms; add the salt. Knead dough until smooth. Cover with lightly oiled plastic wrap and let rise until doubled in volume (from 1 to 4 hours, depending on the temperature). Divide the dough into four portions and roll them into balls. Let them rise again until they have again doubled in size (from 30 minutes to 1 hour, depending on the temperature).
  2. Season the tomatoes with salt, a pinch of oregano, and a drop of oil.
  3. Sprinkle the work surface with flour and flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put the dough rounds on a baking sheet.
  4. Preheat oven to 480°F (250°C). Spread the crushed tomatoes over the pizzas and top with mozzarella. Crack an egg onto the middle of each pizza. Bake for 7 to 8 minutes, or until cheese is bubbly and the crust is golden brown.

Preparation time : 30 minutes
Rising time : 11/2 hours–5 hours
Cooking time : 4 Servings 2-8 minutes
Difficulty : medium

4 Servings


Source :
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Roman-Style Pizza Recipe”