Nothing says comfort like a pizza, even a simple Margherita. But the satisfaction can run much deeper when your pizza is made with fresh, handmade bases and quality toppings.
We recently had to create a pizza exclusively for Irish Country Magazine readers. A lot of recipe ideas came and went, but the idea of a cracked egg on top of our pizza bases stuck with us. We knew we wanted to create a really tasty pizza, so began thinking about flavours and textures. This is our take on a Pizza Bismarck. Perfect for a lazy Saturday/Sunday brunch with a nice glass of Prosecco!
1 Pizza da Piero pizza base
8 Smoked Pancetta strips
100g Salsa Tartufata Truffle and Mushroom Sauce (we got this from Italicatessen)
1 tin of Porcini Mushrooms (or any fresh sautéed mushrooms)
Handful of fresh rocket
1 pack of fresh Buffalo Mozzarella
1 - Spread the pizza sauce on the base
2 - Lay out the Pancetta strips leaving rom in the middle for the egg
3 - Scatter a handful of Mushrooms over the Pancetta
4 - Using a spoon, dot the Salsa Tartufata over the pizza
5 - Crack the egg into the middle
6 - Bake in oven at highest temp for 3 - 5 minutes. The crust should be crispy but not burnt.
7 - Remove from the oven and garnish with the rocket and mozzarella.