Special equipment: pizza stone, pizza peel
For the sauce: Mix together the heavy cream, mozzarella, caciocavallo, salt and pepper.
For the pizza: Preheat the oven to 500 degrees F with a pizza stone on the lowest shelf.
Lightly dust the pizza peel with flour and slide the pizza crust onto the peel.
Spoon 1/4 to 1/2 cup into the center of the crust and spread evenly using the back of a spoon, allowing 2 inches of the outer crust to remain unsauced. Sprinkle on the Brussels sprout leaves and top with the guanciale. Sprinkle with the salt and pepper.
Crack the egg into a small bowl. Slide the pizza crust onto the pizza stone and bake for 4 minutes, and then carefully slide the egg onto the center of the pizza. Bake until the pizza is crisp and you see charred bubbles, another 4 minutes. Make sure the egg white is cooked but the yolk is still runny.
Remove the pizza with the peel and slide onto a pizza tray. Cut into 4 pieces right through the center of the runny yolk using a pizza cutter. Sprinkle the yolk with the Parmesan, drizzle with the truffle oil and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Barbuzzo Restaurant