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There is something alluring about a golden egg yolk running all over your pizza. At Jean-Georges Vongerichten's Greenmarket-inspired ABC Kitchen in New York, Chef Dan Kluger takes breakfast pizza to new heights by placing an oh-so-runny egg atop his earthy wild mushroom, Parmesan, and oregano pie. Did we mention that he throws a little homemade ricotta and tangy Tomme-style cheese in there for good measure? It's a pizza I'm definitely going to want to make at home. Luckily, the slideshow above will help all of us recreate this sumptuous masterpiece.
What You'll Need (for one pizza)
- 1 dough portion (Jim Lahey-style)*
- assorted mushrooms, sliced (save the scraps!)
- ricotta (want to make your own?)
- good-quality Parmesan, grated
- Pawlet cheese (from Consider Bardwell Farm), cubed
- dried oregano
- 1/2 cup olive oil and 6 cloves garlic to make garlic oil, instructions below
- 1 cup chicken stock
- 1 cup water
- 1 egg
- crushed dried red chile for garnish
*Replace 1/3 of the flour in this no-knead pizza dough recipe with whole wheat flour if desired.
To make the garlic oil: In a small saucepan, bring 6 garlic cloves and 1/2 cup olive oil up to a simmer. Turn the heat to low and cook really slowly on low heat for about 10 minutes, or until the garlic is lightly browned. Turn off the heat and set aside until the oil is cooled. Strain out the garlic, and the oil is ready to use.
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