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Pizza Bianca with Egg Recipe

Italian · Main course · 30 min total

A crispy white pizza topped with creamy mozzarella, Parmesan, and a perfectly baked egg in the center. Simple yet elegant, perfect for brunch or a light dinner.

Ingredients

• 1 lb pizza dough, at room temperature
• 2 tbsp olive oil, plus more for drizzling
• 2 cloves garlic, thinly sliced
• 1 cup shredded low-moisture mozzarella
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 large eggs
• Salt and black pepper to taste
• Fresh basil or arugula for garnish (optional)

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. Divide dough into 2 pieces. On a floured surface, stretch each into a 10-inch round. Transfer to parchment paper.
3. Brush dough with olive oil, then scatter garlic slices. Sprinkle mozzarella and Parmesan evenly, leaving a 1-inch border. Season with oregano, red pepper flakes, salt, and pepper.
4. Slide one pizza (on parchment) onto the hot stone. Bake for 5 minutes, then remove from oven.
5. Crack an egg into the center of the pizza. Return to oven and bake until crust is golden and egg white is set but yolk is still runny, about 4-6 minutes.
6. Repeat with second pizza. Drizzle with olive oil, garnish with basil or arugula if desired, and serve immediately.

Tips

• For a crispier crust, preheat the baking sheet or stone for at least 30 minutes.
• If you prefer a firmer yolk, bake the pizza with the egg for an additional 2 minutes.
• Substitute mozzarella with provolone or fontina for a different flavor.

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