Yup, that sure is a lot of toppings (plus of course, tomato and cheese, let’s not forget the classic heroes). And the combination is amazing. I’ve always been intrigued by egg on a pizza, because hello? Egg? On a pizza? That sounds pretty zany, but also pretty awesome. In the end, it was indeed both.
I actually ended up using just canned artichokes, which ended up nicely–I just happened to slice away the tougher bottom of the artichokes. However, I did use pretty fancy olives (stones still in), which was a brilliant idea because the saltiness and the texture of the olives becomes a key player here. Rocket adds more veg, and keeps things nice and fresh. The ultimate thing not to do here, of course, is overcook the egg! So, we put it on after the pizza’s already been in the oven for a while…
(Am I proud of this shot? Yes, yes I am).
Serves 2 people, lunch or main. Naturally, you can omit or add as you like but try not to go too crazy, or else your pizza will get soggy and mushy underneath–less is more, even if it looks like I didn’t adhere to that rule!)
1 batch of pizza dough either from packet (whether the mix, or a ready made base, though I recommend the former), or use this recipe (makes a heck of a lot of dough, so keep that in mind! However, making your own is pretty much always the best)
2-3 tbsp of passata
150g of mozzarella
5-6 slices of pancetta
5 baby canned artichokes, drained
handful of black olives
handful of fresh rocket leaves, rinsed
Preheat the oven to 200 degrees centigrade.
Make and prepare the dough as necessary, following the packet instructions or the recipe link. Roll out the dough into a rough circular shape (you may need some flour to stop it from sticking to the worktop and/or rolling pin), and spread out the passata, leaving a small border. Scatter the pancetta and the artichokes, before adding the mozzarella.
Top with the olives, and pop into the oven for about eight minutes. Take out the pizza, and crack the egg onto the middle of the pizza.
Return the pizza to the oven for another four minutes or so, until the toppings are crisp or melted accordingly, and the crust is crisp and golden, and the egg has set. Remove from the oven, top with the rocket and serve immediately.