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Egg-Topped Pizza

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The recipe is for a single thin-crust pizza, but it would take 2 or 3 of these to serve our family of 5.

Makes 1 pizza (serves 2)
20 minutes preparation time, plus a few hours for the dough to rise

1 batch semolina pizza crust
1 cup tomato sauce*
3 ounces smoked mozzarella, sliced
3 eggs

Prepare the pizza crust and set it aside to rise.

About 40 minutes before you plan to serve the pizza, preheat the oven to 500 degrees. If you have a pizza stone, put it in the oven and let it heat in the oven for at least 30 minutes while you roll out the dough, prepare the sauce, and prepare the toppings.

Roll out the dough thinly. Remove the pizza stone from the oven and sprinkle it with cornmeal or semolina flour. Transfer the dough to the stone. Working quickly so that the stone doesn't get too cool, spread the sauce evenly across the dough. With the back of the spoon, carve out three indentations for the eggs by pushing the sauce to create a low ridge around the edges. Sprinkle the cheese on top but don't put any in the indented spots.

Put the pizza back into the oven for about 5 minutes. Remove the pizza and stone and crack an egg into each of the indentations that you created. If any egg leaks out, dam the leak with a piece of mozzarella or a spoon of sauce. Holding the stone very flat so that the egg doesn't slosh out, return the stone to the oven.

Cook until the white is firm but the yolk is still runny, about 5 more minutes. Serve -- and consume -- immediately! 

* To make a basic pizza sauce, saute a couple of roughly sliced garlic cloves in olive oil for about 30 seconds, add a 28-ounce can of diced tomatoes, a tablespoon of tomato paste, and a few chopped leaves of fresh oregano, and let the pot simmer until it thickens, about half an hour.


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