Start your morning (or afternoon, or evening!) off the right way with this delicious Egg, Pancetta & Basil Pizza from Pizza Taste Testers Fred & Nancy Rodriguez, layered with salty pancetta, fresh mozzarella and a whole egg to top it all off.
Makes 1 x 12” pizza
160g (5.6oz) Classic Pizza Dough ball
100g (3.5oz) mozzarella, torn into pieces
4 slices pancetta
1 large egg
Ground black pepper
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel.
Top the pizza base with the mozzarella, lay the pancetta on top, closer to the edges of the pizza base to leave some space for the egg in the middle.
Slide the pizza off the peel and into your Ooni pizza oven, cooking it for around 30 seconds until just crisp.
Remove the pizza from the oven, and keep it on the pizza peel. Drizzle a little olive oil around the centre of the pizza, where the egg will sit. Crack the egg over the centre of the pizza, and place the peel inside the oven – dome the pizza by raising the pizza on the peel toward the roof of the oven, to allow the egg to cook in the residual heat of the oven.
Once the egg is cooked to your liking, remove the pizza from the oven. Add the fresh basil, a drizzle of olive oil and some ground black pepper. Serve immediately.