Photo: Jennifer Causey"This breakfast-for-dinner recipe checks all the boxes: creamy mozzarella, sharp Parmigiano-Reggiano, spicy salami and fresh zucchini. And I love an oozy egg on a pizza," says theQueer EyestarAntoni Porowski.The author of the newAntoni: Let’s Do Dinnercookbook recommends modifying the recipe, “It’s also a great base recipe home cooks can get creative with in terms of toppings like fresh tomatoes, wild mushrooms, or even a pesto drizzle. It’s easily tweakable to make it vegetarian friendly, too.““If you get a little hole as you’re stretching the dough, just lightly pinch it back together. No one will know except you!” says the star.IngredientsIngredient Checklist12 oz. fresh mozzarella cheese, thinly sliced (18 slices)1 (14.1 ounce) can plum tomatoes, drained1 tablespoon extra-virgin olive oil, plus more for brushing¼ teaspoon kosher salt, plus more for sprinkling2 lbs. fresh prepared pizza dough, divided into thirds, at room temperature1 medium (7-oz.) zucchini, peeled lengthwise into thin strips3 oz. spicy pork salami, sliced into strips or rounds1 ½ oz. Parmigiano-Reggiano cheese, finely grated (about ¼ cup plus 2 tablespoons), plus more for serving6 large eggsOptional garnishes: grated lemon zest, fresh basil leaves, crushed red pepper or cracked pepperDirectionsInstructions ChecklistStep 1:Preheat oven to 450° with one rack in center position and second rack in position directly below it. Press mozzarella slices between sheets of paper towels to remove excess moisture. Set aside.Step 2:Process tomatoes, oil and salt in a food processor or blender until smooth, about 10 seconds.Step 3:Using lightly floured hands, stretch one dough portion into a roughly 11-inch round on a lightly floured work surface; place dough on a large unrimmed baking sheet lined with parchment paper. Spread ⅓ cup tomato sauce over dough, leaving an ⅛-inch border. Top with one third (⅓ cup) of the zucchini, one third (¼ cup) of the salami, one third (6 slices) of the mozzarella slices and 2 tablespoons of the Parmigiano-Reggiano.Step 4:Repeat process using the second dough portion and one third of the toppings to make a second pizza; place on a second large baking sheet lined with parchment paper.Step 5:Bake pizzas until crusts are browned along edges and mozzarella is browned in spots, about 20 minutes.Step 6:Remove pizzas from oven. Crack 2 eggs on top of each pizza; sprinkle a pinch of salt on eggs. Return pizzas to oven, rotating baking sheets between center and lower racks. Bake until crusts are deeply browned along edges and egg whites are just set, 7 to 10 minutes (eggs on top rack may cook quicker).Step 7:While eggs on pizzas cook, prepare a third pizza using remaining dough and toppings. Set aside on a third baking sheet lined with parchment paper.Step 8:Slide baked pizzas onto a cutting board. Lightly brush edges of crusts with oil. Top with a sprinkling of Parmigiano-Reggiano and desired garnishes.Step 9:Repeat process with third pizza and remaining 2 eggs. Serve pizzas hot.Tips"If you can’t find fresh pizza dough at the grocery store, go to your favorite pizza shop,” says Porowski. “I’ve never asked to buy a ball of dough and been refused.”
Photo: Jennifer Causey
“This breakfast-for-dinner recipe checks all the boxes: creamy mozzarella, sharp Parmigiano-Reggiano, spicy salami and fresh zucchini. And I love an oozy egg on a pizza,” says theQueer EyestarAntoni Porowski.The author of the newAntoni: Let’s Do Dinnercookbook recommends modifying the recipe, “It’s also a great base recipe home cooks can get creative with in terms of toppings like fresh tomatoes, wild mushrooms, or even a pesto drizzle. It’s easily tweakable to make it vegetarian friendly, too.““If you get a little hole as you’re stretching the dough, just lightly pinch it back together. No one will know except you!” says the star.IngredientsIngredient Checklist12 oz. fresh mozzarella cheese, thinly sliced (18 slices)1 (14.1 ounce) can plum tomatoes, drained1 tablespoon extra-virgin olive oil, plus more for brushing¼ teaspoon kosher salt, plus more for sprinkling2 lbs. fresh prepared pizza dough, divided into thirds, at room temperature1 medium (7-oz.) zucchini, peeled lengthwise into thin strips3 oz. spicy pork salami, sliced into strips or rounds1 ½ oz. Parmigiano-Reggiano cheese, finely grated (about ¼ cup plus 2 tablespoons), plus more for serving6 large eggsOptional garnishes: grated lemon zest, fresh basil leaves, crushed red pepper or cracked pepperDirectionsInstructions ChecklistStep 1:Preheat oven to 450° with one rack in center position and second rack in position directly below it. Press mozzarella slices between sheets of paper towels to remove excess moisture. Set aside.Step 2:Process tomatoes, oil and salt in a food processor or blender until smooth, about 10 seconds.Step 3:Using lightly floured hands, stretch one dough portion into a roughly 11-inch round on a lightly floured work surface; place dough on a large unrimmed baking sheet lined with parchment paper. Spread ⅓ cup tomato sauce over dough, leaving an ⅛-inch border. Top with one third (⅓ cup) of the zucchini, one third (¼ cup) of the salami, one third (6 slices) of the mozzarella slices and 2 tablespoons of the Parmigiano-Reggiano.Step 4:Repeat process using the second dough portion and one third of the toppings to make a second pizza; place on a second large baking sheet lined with parchment paper.Step 5:Bake pizzas until crusts are browned along edges and mozzarella is browned in spots, about 20 minutes.Step 6:Remove pizzas from oven. Crack 2 eggs on top of each pizza; sprinkle a pinch of salt on eggs. Return pizzas to oven, rotating baking sheets between center and lower racks. Bake until crusts are deeply browned along edges and egg whites are just set, 7 to 10 minutes (eggs on top rack may cook quicker).Step 7:While eggs on pizzas cook, prepare a third pizza using remaining dough and toppings. Set aside on a third baking sheet lined with parchment paper.Step 8:Slide baked pizzas onto a cutting board. Lightly brush edges of crusts with oil. Top with a sprinkling of Parmigiano-Reggiano and desired garnishes.Step 9:Repeat process with third pizza and remaining 2 eggs. Serve pizzas hot.Tips"If you can’t find fresh pizza dough at the grocery store, go to your favorite pizza shop,” says Porowski. “I’ve never asked to buy a ball of dough and been refused.”
“This breakfast-for-dinner recipe checks all the boxes: creamy mozzarella, sharp Parmigiano-Reggiano, spicy salami and fresh zucchini. And I love an oozy egg on a pizza,” says theQueer EyestarAntoni Porowski.
The author of the newAntoni: Let’s Do Dinnercookbook recommends modifying the recipe, “It’s also a great base recipe home cooks can get creative with in terms of toppings like fresh tomatoes, wild mushrooms, or even a pesto drizzle. It’s easily tweakable to make it vegetarian friendly, too.”
“If you get a little hole as you’re stretching the dough, just lightly pinch it back together. No one will know except you!” says the star.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Tips
“If you can’t find fresh pizza dough at the grocery store, go to your favorite pizza shop,” says Porowski. “I’ve never asked to buy a ball of dough and been refused.”
source: people.com
