People may think that just because a pizza has egg on it, it should be categorized as a breakfast pizza; far from it. I have used different types of eggs on pizzas for years. Typically large, cage-free farm eggs perform better in ovens with lower temperatures and longer bake times. Smaller eggs such as quail eggs cook better and faster in high temp ovens. Eggs on pizzas are typically served sunny side up or scrambled. Lunch or dinner; pizzas with eggs on them are a popular menu item. Here is a delicious recipe. If you have trouble sourcing a nice chorizo try substituting Prosciutto, smoked speck, pancetta or Jamón.
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
- 8-9oz dough ball
- 6 oz shredded whole milk mozzarella
- 14- 16 thinly sliced white potato (soaked in water for several hours to release starch)
- 11-12 sliced chorizo in half
- 2-3 oz goat cheese pinched
- 2-3 quail eggs
- ⅛-1/4 oz crushed Calabrese peppers in oil
- Sea or Maldon salt
- Shape and stretch your dough into a 12-inch circle.
- Add your mozzarella cheese and potatoes.
- Slice your pizza into the oven.
- When your pizza is about 80 percent cooked, take your pizza out of the oven and add your sliced chorizo and quail eggs.
- Carefully place your pizza back into the oven and finish cooking.
- Cut your pizza into desired slices.
- Add the goat cheese, rosemary, Calabrese peppers and salt.