Pizza alla Pancetta e Uova (Bacon and Egg Pizza)
Pizza alla Pancetta e Uova is a true Italian delicacy that combines classic breakfast flavors in a crispy pizza. Italians love to use pancetta and eggs in various dishes, so it's no wonder this combination works so well on a pizza. The crispy-fried pancetta and slightly runny egg yolk create a perfect harmony, offering a rich, savory, and creamy taste experience. If you are looking for a truly satisfying and special pizza that is perfect for breakfast or dinner, then this recipe is worth trying!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, yeast, and a pinch of sugar. Let it stand for 5-10 minutes, or until foamy.
2
In another bowl, mix the flour and salt. Add the yeast mixture and olive oil.
3
Knead the dough for 5-7 minutes until it becomes elastic and smooth. Cover with a kitchen towel and let it rise in a warm place for 45 minutes.
4
Preheat your oven to 482°F (250°C) and line a baking sheet with parchment paper.
5
Roll out the risen dough thinly and place it on the prepared baking sheet.
6
Spread the tomato sauce evenly over the dough, then sprinkle with oregano and freshly ground black pepper.
7
Scatter the diced pancetta over the sauce, then crumble the mozzarella on top.
8
Place the pizza in the preheated oven and bake for 7 minutes, or until the edges start to brown.
9
Carefully crack the eggs onto the center of the pizza, then bake for an additional 5-6 minutes, or until the egg whites are set but the yolks are still slightly runny.
10
Remove from the oven, let it rest for a minute, then garnish with fresh basil leaves.
11
Serve immediately while the egg yolks are still slightly runny, perfectly complementing the crispy crust and the salty pancetta.
