If the flavor of rosemary had a color, it would be purple. (Does that make sense to anyone but me?) That’s why I prefer to use purple potatoes on this vibrantly rosemary-flavored pizza.
Egg pizzas are among my favorites. The eggs add richness and depth, perfect for cold winter days. Use the yolk as a dipping sauce for the crusts to give them extra flavor. It’s important to note that you don’t put eggs on the pizza at the beginning with the other toppings; if you do, the yolks will be overcooked by the time the pizza is done. Instead, when the pizza is about halfway done, gently add the eggs and continue baking as normal. This way, the yolks will still be soft and runny.
When the pizza comes out, I prefer to sprinkle the white with freshly ground black pepper, and the yolk with Maldon sea salt flakes. This is, of course, up to your discretion — but I recommend trying it this way!
- 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
- 2 to 3 new potatoes
- extra virgin olive oil
- salt and pepper to taste
- 1 3-inch sprig of rosemary
- 2 fresh eggs
- 3 ounces mozzarella, cut into cubes
- 1 ½ ounces fontina, cut into small cubes
Roast the potatoes:
- Preheat the oven to 350 degrees Fahrenheit with your pizza stone (optional but recommended) inside. Line a baking sheet with parchment paper.
- Slice the potatoes into 1/8” slices and toss with enough olive oil to generously coat, along with salt and pepper to taste.
- Arrange the potatoes in a single slice on the parchment paper and bake, flipping once, until tender and beginning to turn golden-brown. This should take around 20 minutes.
Mince the rosemary and prepare the eggs:
- While the potatoes bake, strip the rosemary off its stem, and discard the stem. Finely mince the rosemary. You should end up with around 3/4 teaspoon of minced rosemary (save any excess for another use).
- Crack the two eggs into individual small bowls.
Assemble and bake your pizzas:
- As soon as the potatoes are done roasting, turn the oven up to 450 degrees Fahrenheit.
- Stretch one of your dough balls and brush with olive oil. Sprinkle with around 3/4 teaspoon of minced rosemary, then top with the 3 ounces of cubed mozzarella and 1.5 ounces of cubed fontina.
- Arrange potatoes on top of your pizza, leaving two little untopped areas where you can put the eggs later so they’ll nestle in and stay secure.
- Bake the pizza until the crust puffs up but hasn’t yet turned golden. Pour one of your waiting eggs into each of the two nests on the pizza.
- Continue baking the pizza until the egg whites are set and the yolks are still runny. If you timed it right, this should also be when the crust is perfectly golden-brown.
- Recommended: finish the pizza by sprinkling the egg whites with freshly cracked black pepper and the yolks with finishing salt.
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