Egg, Pancetta & Basil Pizza
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Method
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1
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
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2
Fire up your Ooni pizza oven and aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
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3
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel.
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4
Top the pizza base with the mozzarella, lay the pancetta on top, closer to the edges of the pizza base to leave some space for the egg in the middle.
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5
Slide the pizza off the peel and into your Ooni pizza oven, cooking it for around 30 seconds until just crisp.
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6
Remove the pizza from the oven, and keep it on the pizza peel. Drizzle a little olive oil around the centre of the pizza, where the egg will sit. Crack the egg over the centre of the pizza, and place the peel inside the oven – dome the pizza by raising the pizza on the peel toward the roof of the oven, to allow the egg to cook in the residual heat of the oven.
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7
Once the egg is cooked to your liking, remove the pizza from the oven. Add the fresh basil, a drizzle of olive oil and some ground black pepper. Serve immediately.
