Recipe courtesy of Barbuzzo Mediterranean Kitchen & Bar

Ouvo Pizza

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Secret Sauce:

4 tablespoons heavy cream 

3 ounces fresh mozzarella, small dice 

1 tablespoon caciocavallo cheese, grated 

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 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 

Directions

Special equipment:
pizza stone, pizza peel
  1. For the sauce: Mix together the heavy cream, mozzarella, caciocavallo, salt and pepper.
  2. For the pizza: Preheat the oven to 500 degrees F with a pizza stone on the lowest shelf.
  3. Lightly dust the pizza peel with flour and slide the pizza crust onto the peel.
  4. 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.
  5. 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.
  6. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.