Ouvo Pizza

Recipe courtesy Barbuzzo Restaurant
Show: Pizza Cuz Episode: Girl Power

Photo: Ouvo Pizza

TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

SECRET SAUCE:
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh cracked black pepper
OUVO PIZZA:
  • One 12- to 14-inch premade pizza crust or thawed frozen dough
  • All-purpose flour, for dusting
  • 1/2 cup Brussels sprout leaves, blanched in hot water for 10 seconds and then plunged into ice water, drained
  • 1/2 ounce guanciale, sliced paper thin
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh cracked black pepper
  • 1 egg, preferably from a local farm
  • 1 teaspoon grated Parmesan
  • 2 teaspoons truffle oil with truffle shavings
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.