Top This: Prosciutto, Arugula, and Fried Egg (à la Reservoir)

Top This

Learn how to work a new topping onto your pies.

[Photographs: Kelly Bone]

In the vastness of Los Angeles—between the shuttered Antica Pizzeria and newcomer Settebello—Chef Gloria Felix is the only other VPN certified chef we've got. Though you're not going to find familiar Neapolitan pizzas on her rustic, seasonally driven menu, the basics of her pie making comes direct from her Peppe Miele training.

Most of us know (and love) a cracked egg on our pizza, but Reservoir handles it a little differently. Chef Felix fries up the egg first. This allows the egg to remain thicker and more contained than the saucier direct application technique. It sits upon a pile of peppy arugula, ribbons of Prosciutto, slabs of fresh mozzarella, and San Marzano tomato sauce (of course). Finished with a sweet drizzle of balsamic cream, this pizza is sure to please morning, noon, and night!

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What You'll Need for one Pizza

  • Neapolitan-style dough
  • San Marzano tomato sauce
  • Fresh mozzarella
  • Prosciutto
  • Arugula
  • 1 egg
  • Extra virgin olive oil
  • Balsamic cream*

*Similar to a balsamic reduction, most gourmet markets carry it.


1700 Silver Lake Blvd. Los Angeles, California 90026 (map) 323-662-8655;

After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie