“This is the best pizza I’ve ever had. Literally. The lemon makes it.”
Those were Mike’s exact words on Friday night, which is almost always pizza night at our house. I can’t say for sure whether or not it was the best pizza I’ve ever tasted, but it is definitely high on the list. I’m not sure if it’s the unexpected brightness of the lemon or the texture of roasted potato in contrast with the thin, crisp crust, but this pizza is definitely something special.
I started with my favorite pizza dough of all time (the one from the Big Sur Bakery Cookbook). Only this time, because I forgot to make it the night before, I doubled the yeast (1 tsp instead of 1/2 tsp) and let it sit in the fridge all day. It was pretty much perfect, which is good to know because far too often, I forget to start the dough the night before.
Anyway, I found the recip for this beautiful pizza on In Praise of Leftovers but it was Mike’s idea to crack the egg on top, which was a brilliant addition. He also commented that for the carnivorous among us, prosciutto would be another nice touch.
(adapted from In Praise of Leftovers)
makes 2 10-inch thin crust pizzas
enough pizza dough for two 10″ pizzas
3 medium red potatoes, scrubbed and thinly sliced
6 cloves garlic, thinly sliced
1/2 yellow onion, thinly sliced
3 tbsp olive oil
1/2 lemon, thinly sliced
1 tbsp chopped fresh thyme
1/2 cup shredded parmesan cheese
Preheat the oven to 425 F. Toss the potato, garlic, onion, and olive oil with a few pinches of salt and pepper and spread on a rimmed baking sheet. Bake for about 25 minutes, or until the potatoes are tender.
Turn the oven up to 500 F (use a pizza stone if you have one). Sprinkle a few tablespoons of cornmeal on a pizza peel or cookie sheet, and stretch your dough out to about a 10″ circle. Set on the cornmeal, then evenly spread some potato mixture and half the lemon slices on the dough. Sprinkle half the thyme over the top. Slide gently onto the pizza stone and bake for about 5 minutes, then quickly crack an egg in the center and sprinkle with 1/4 cup parmesan cheese. Continue baking for 5-7 minutes, or until the crust is golden and the egg is cooked. Repeat with remaining dough and ingredients.