serves as many as you'd like
1 recipe either Best Pizza Dough Ever or Thin Crust Pizza Dough
Pizza sauce - recipes here
1 16-ounce tub whole milk ricotta
Freshly grated Parmesan cheese
Several handfuls of fresh herbs
Salt and freshly ground black pepper
Any other toppings you would like
2 to 3 large eggs per pizza
Pizza sauce - recipes here
1 16-ounce tub whole milk ricotta
Freshly grated Parmesan cheese
Several handfuls of fresh herbs
Salt and freshly ground black pepper
Any other toppings you would like
2 to 3 large eggs per pizza
Make the dough and separate into individual balls. Mist with spray oil, cover, and leave overnight. If you're going to cook it the next morning there is no need to refrigerate.
Heat the oven as high as it will go — hopefully at least 550° and put a pizza stone or baking sheet, upside down, on the top rack.
Shake out each ball of dough and lay it on a sheet of parchment. Top with sauce, and a smear of ricotta, as well as Parmesan, herbs, and any other toppings, except the eggs. Crack each egg into an individual ramekin.
Slide the topped pizza into the oven. Carefully slip each egg out of its cup and onto the pizza. Shake on a little salt and pepper. Bake for 5 to 7 minutes or until the whites and yolk are just set and golden.
Take out of the oven and sprinkle a little more Parmesan on top. Let cool for five minutes then eat!
