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Egg, Pancetta & Basil Pizza
Posted: June 11, 2019
Source: Ooni
Artisan-fired pizza with fresh pancetta, basil, and a running yolk egg is ideal for serving at breakfast, lunch, dinner and weekend brunch!
Total Time
10 minutes
Yields
1, 12-inch pizza

Ingredients:

  • 5.6 oz (160g) pizza dough ball
  • 3.5 oz (100g) mozzarella, torn into pieces
  • 4 slices pancetta
  • 1 large egg
  • Olive oil
  • Fresh basil
  • Ground black pepper

Directions:

  1. 1. Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6 oz (160g) each.
  2. 2. Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer.
  3. 3. Using a small amount of flour, dust your pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel.
  4. 4. Top the pizza base with the mozzarella, lay the pancetta on top, closer to the edges of the pizza base to leave some space for the egg in the middle.
  5. 5. Slide the pizza off the peel and into your Ooni pizza oven, cooking it for around 30 seconds until just crisp.
  6. 6. Remove the pizza from the oven, and keep it on the pizza peel. Drizzle a little olive oil around the center of the pizza, where the egg will sit. Crack the egg over the center of the pizza, and place the peel inside the oven – dome the pizza by raising the pizza on the peel toward the roof of the oven, to allow the egg to cook in the residual heat of the oven.
  7. 7. Once the egg is cooked to your liking, remove the pizza from the oven. Add the fresh basil, a drizzle of olive oil and some ground black pepper. Serve immediately.

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Egg, Pancetta & Basil Pizza

Source: Ooni

  • Total Time
    10 minutes
  • Yields
    1, 12-inch pizza

Description

"Artisan-fired pizza with fresh pancetta, basil, and a running yolk egg is ideal for serving at breakfast, lunch, dinner and weekend brunch!"

Ingredients

  • 5.6 oz (160g) pizza dough ball
  • 3.5 oz (100g) mozzarella, torn into pieces
  • 4 slices pancetta
  • 1 large egg
  • Olive oil
  • Fresh basil
  • Ground black pepper

Directions

  1. 1. Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6 oz (160g) each.
  2. 2. Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer.
  3. 3. Using a small amount of flour, dust your pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel.
  4. 4. Top the pizza base with the mozzarella, lay the pancetta on top, closer to the edges of the pizza base to leave some space for the egg in the middle.
  5. 5. Slide the pizza off the peel and into your Ooni pizza oven, cooking it for around 30 seconds until just crisp.
  6. 6. Remove the pizza from the oven, and keep it on the pizza peel. Drizzle a little olive oil around the center of the pizza, where the egg will sit. Crack the egg over the center of the pizza, and place the peel inside the oven – dome the pizza by raising the pizza on the peel toward the roof of the oven, to allow the egg to cook in the residual heat of the oven.
  7. 7. Once the egg is cooked to your liking, remove the pizza from the oven. Add the fresh basil, a drizzle of olive oil and some ground black pepper. Serve immediately.
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