Eggs Are Always a Good Idea!
With rich topping and liberal amounts of oil and vinegar, the fresh arugula give this pizza the refreshing balance it needs. The fried egg sits proudly atop, with slightly crisp edges, firm whites and a still runny yolk. Delicate but hardy, this is a great pizza any time of day.
Behind Every Great Topping Is a Great Base
Chef Felix makes her Neapolitan dough the day before. As we made pizzas in her kitchen, a fresh batch rose in the corner of kitchen, filling the air with the scent of developing yeast. On a floured surface, the dough gets stretched into a 10 inch circle. Her sauce—San Marzano tomatoes with garlic and basil —is simmered a minimum of 4 hours. The velvety, deep red sauce is ladled into the center and spread with the base of the utensil. The naturally sweet tomato sauce covers the entire middle of the dough.
Meat and Potat... I Mean Cheese!
Four thick slabs of fresh mozzarella pinwheel across the pizza’s face. Translucent strips of imported Italian prosciutto drape across the milky cheese.
It's Getting Hot in There
This is where we veer from the VPN pizza model. There is no wood fire oven in Reservoir’s petite kitchen. So Chef Felix cooked her pizzas at 550 degrees for 4-5 minutes in a Baker's Pride deck oven—a method easily recreated at home with a conventional oven and pizza stone.
Bring the Sunny Side to the Pie
While the pizza is cooking, crack an egg into an adorably small frying pan seasoned with olive oil and a pinch sea salt. Fry the egg over medium-high heat until the oil spatters up and the egg dances in place. The yolk should still be runny inside. Remove from heat.
Drizzle and Dress
Remove the pizza from the oven and give the crust a drizzle of extra virgin olive oil. Top the warm pie with a hardy handful of washed and well-dried arugula.
The Finishing Touches
Slide the fried egg on top of the pizza and add snazzy streaks of balsamic cream. So easy! So delicious!