For 1 pizza 50 g of San Marzano plum tomatoes 50 g of cow's milk mozzarella 80 g of rolled bacon 100 g of quail's eggs 1 basil leaf 250 g of pizza dough
For the bacon Cut the bacon into 2 mm thick slices, arrange the slices between two sheets of baking paper, cover with a Gastronorm tray and place a weight on it. Bake at 140 °C for 30 minutes. Dry the chips with kitchen paper and keep in line.
For the eggs Separate the yolk from the white. Place the yolks on spoons, season lightly with Maldon salt and bake at 65 °C for 15 minutes. Whisk the white into firm peaks, make some quenelles, place on a baking tray and bake at 75 °C for 15 minutes. Chop the mozzarella with a knife. Dress the tomato with a drizzle of oil and basil.
Roll of the disc of dough, lay out the tomato and then the mozzarella and bake in a wood-fuelled oven. When cooked, cut into 8 slices. Place a slice of bacon, a cloud of egg white and an egg yolk on each slice. Finish with a drizzle of extra virgin olive oil.
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