I’ve never met a pizza I didn’t like. But this one probably tops the favorite list and it is so so incredibly easy to make.
Pizza dough – homemade or store-bought*
2 medium shallots or 1 large
Arugala – a few handfuls
Truffle oil – 1 tablespoon
Cheese of choice (I used shaved Parmesan/Asiago/Romano)
*Even though we make our own bread regularly, we have for some reason never made our own pizza dough. It’s so cheap and easy to grab at a local specialty Italian store that we have not justified veering away from it. If we do choose to make our own dough, I’ll edit this post with the recipe!
Pre-heat oven to 450º.
Let the dough reach room temp and roll it out into a nice, flat circle. Place into cold skillet on the stove.
Trim the excess dough so that is about an inch above the bottom of the skillet, and then fold the dough over itself to create the crust.
Place your chopped shallot, dill and cheese onto the dough.
Then drizzle the truffle oil over the pizza.
Stop, and sniff. So good, right?
Turn the heat on HIGH on the stovetop burner. You’ll want to let the bottom of the dough get crispy while the rest of the dough cooks through without getting too tough. Letting it cook in the skillet for about 3 minutes on high heat left us with the perfect crispiness and texture. I doubt we will ever use our baking stone again when making a pizza. After about 3 minutes is up, just pop the whole skillet into the preheated oven for 10 minutes.
After the 10 minute timer goes off, crack a fresh egg right onto the pizza. Place it back into the oven for 4-5 minutes. The egg will continue to cook a bit after pulling it out of the oven, and you want a bit of the runny yolk to ooze all over your pizza when slicing.
Pop it out of the oven and out of the skillet – it should come out very easily with a wooden spatula, and place it on a cutting board to slice. I topped it with a bit more cheese, arugala, dill and a bit of truffle salt before serving over an arugala salad.
The perfect flavor and texture. This is a pizza I will be adding into a frequent rotation.