Ouvo Pizza
Ouvo Pizza
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 690
- Total Fat
- 37
- Saturated Fat
- 17
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 168
- Sodium
- 1130
- Total: 30 min
- Active: 30 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 690
- Total Fat
- 37
- Saturated Fat
- 17
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 168
- Sodium
- 1130
- Total: 30 min
- Active: 30 min
Ingredients
Secret Sauce:
4 tablespoons heavy cream
3 ounces fresh mozzarella, small dice
1 tablespoon caciocavallo cheese, grated
1/4 teaspoon kosher salt
1/8 teaspoon fresh cracked black pepper
Ouvo Pizza:
One 12- to 14-inch premade pizza crust or thawed frozen dough
All-purpose flour, for dusting
1/2 cup Brussels sprout leaves, blanched in hot water for 10 seconds and then plunged into ice water, drained
1/2 cup Brussels sprout leaves, blanched in hot water for 10 seconds and then plunged into ice water, drained
1/2 ounce guanciale, sliced paper thin
1/4 teaspoon kosher salt
1/8 teaspoon fresh cracked black pepper
1 egg, preferably from a local farm
1 teaspoon grated Parmesan
2 teaspoons truffle oil with truffle shavings
Directions
Special equipment:
pizza stone, pizza peel- For the sauce: Mix together the heavy cream, mozzarella, caciocavallo, salt and pepper.
- For the pizza: Preheat the oven to 500 degrees F with a pizza stone on the lowest shelf.
- Lightly dust the pizza peel with flour and slide the pizza crust onto the peel.
- Spoon 1/4 to 1/2 cup into the center of the crust and spread evenly using the back of a spoon, allowing 2 inches of the outer crust to remain unsauced. Sprinkle on the Brussels sprout leaves and top with the guanciale. Sprinkle with the salt and pepper.
- Crack the egg into a small bowl. Slide the pizza crust onto the pizza stone and bake for 4 minutes, and then carefully slide the egg onto the center of the pizza. Bake until the pizza is crisp and you see charred bubbles, another 4 minutes. Make sure the egg white is cooked but the yolk is still runny.
- Remove the pizza with the peel and slide onto a pizza tray. Cut into 4 pieces right through the center of the runny yolk using a pizza cutter. Sprinkle the yolk with the Parmesan, drizzle with the truffle oil and serve.
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