Recipe courtesy of Barbuzzo Mediterranean Kitchen & Bar

Ouvo Pizza

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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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.