White Skillet Pizza with Spring Greens and an Egg

pizza garlic mozzarella fontina cheese flour pizza dough cornmeal onion broccoli rabe kale anchovy egg parmesan oregano lemon

Andy Baraghani

Makes two 12" pizzas

Source

Ingredients

2 garlic cloves, finely grated

⅓ cup olive oil

12 ounces grated low-moisture mozzarella (about 3 cups)

5½ ounces grated Fontina (about 2 cups)

All-purpose flour (for dusting)

1 pound 6 ounces store-bought pizza dough, halved, room temperature

Cornmeal (for sprinkling)

Kosher salt, freshly ground pepper

3 spring onions, thinly sliced, divided

4 ounces young broccoli rabe (about half a bunch), trimmed, divided, or 3 cups torn Tuscan kale or Swiss chard, divided

8 oil-packed anchovy fillets (optional), divided

2 large eggs

Finely grated Parmesan (for serving)

1½ teaspoons finely chopped oregano, divided

1 lemon

Method

Place a rack in upper third of oven; preheat to 500°. Place a 12" cast-iron skillet in oven and preheat 10 minutes.

Meanwhile, mix garlic and oil in a small bowl. Mix mozzarella and Fontina in a medium bowl.

Using lightly floured hands, stretch 1 piece of dough out on a lightly floured surface to an 11" round.

Remove skillet from oven and sprinkle pan with cornmeal (enough to cover most of the surface). Carefully set dough snugly in pan; it’s okay if some of the dough overlaps. Brush dough with garlic-oil (you won’t need all of it); season with salt and pepper. Top dough with 2 cups cheese mixture, half of spring onions, half of broccoli rabe, and 4 anchovies, if using. Top with another ½ cup cheese mixture; season with more pepper.

Bake pizza until crust is beginning to turn golden and cheese is melted, 6–8 minutes. Crack 1 egg into center of pizza; season with salt. Continue to bake until whites are just set and crust is golden brown, 5–6 minutes.

Transfer pizza to a cutting board and brush edges with more garlic-oil (reserve remaining garlic-oil for second pizza). Top pizza with Parmesan and half of oregano. Using a microplane, grate a little bit of lemon zest over top of pie.

Sprinkle cast-iron pan with cornmeal and make a second pizza with remaining dough and toppings.