Ouvo Pizza

Name: Ouvo Pizza
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 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; 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

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

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 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.