Pesto - 1/4 cup
Pizza dough - 1 pound, cut into 4 pieces, at room temperature
Mozzarella - 1 1/2 cup, shredded
Pecorino Romano - 1/2 cup, grated
Kosher salt, to taste
Black pepper, to taste
Crushed red pepper, to taste
Egg - 4
Preheat oven to 450F with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil. Dust 1 dough piece with AP flour, and stretch into a 7-inch circle. Transfer to prepared pan. Repeat with remaining dough pieces.
Sprinkle dough circles evenly with mozzarella, pecorino, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, 7 to 9 minutes.
Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake at 450°F until egg whites are set but yolks are still runny, 5 to 7 minutes. Serve with Pesto.
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