Recipe courtesy of Barbuzzo Mediterranean Kitchen & Bar
Show: Pizza Cuz
Episode: Girl Power
Print
Ouvo Pizza
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

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

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.

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