Pizza Margherita with Prosciutto di Parma and Poached Egg
Enliven your pizza with authentic Prosciutto di Parma.
1 tablespoon plus 1¼ teaspoon salt, divided
4 tablespoons olive oil, divided
6 plum tomatoes, skinned and seeded
¼ teaspoon salt
1 pound pizza dough
2 cups coarsely grated fresh mozzarella cheese (8 ounces)
4 large eggs
6 slices Prosciutto di Parma (3 ounces), halved lengthwise
⅓ cup fresh basil leaves, cut in thin ribbons
Freshly ground black pepper (optional)
Preheat oven to 500º F. Fill a large shallow saucepan with about 3 inches of water and 1 tablespoon salt, bring to a gentle simmer.
Brush 2 baking sheets with 3 tablespoons of the olive oil.
With a sharp knife, chop tomatoes, sprinkle with ¼ teaspoon salt, place in a sieve, and drain 5 minutes; discard juice. In a small bowl, mix tomatoes with 1 tablespoon oil.
Cut pizza dough in 4 pieces. On oiled baking sheets, pat and stretch each one to make an 8-inch round. On each pizza round, spread tomatoes and sprinkle with mozzarella. Bake until dough is browned and cheese is melted, about 12 minutes.
Break an egg into a small bowl; place the bowl close to the simmering water and slide the egg into the water. With a large spoon, nudge the egg white toward the yolk; repeat with the other eggs. Turn off the heat, cover and cook just until the white sets and the yolk is still soft, about 2 minutes.
Meanwhile, place each pizza on a dinner plate. Arrange Prosciutto di Parma strips on top; sprinkle with basil ribbons. Lift each egg with a slotted spoon and set on top of a pizza; drizzle with remaining olive oil and sprinkle with black pepper if desired.
Makes 4 individual-sized pizzas