Egg and Pine Nut Pizza

Step 1

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now; otherwise, use a baking sheet.

Step 2

On a floured surface, stretch or roll the 1 lb pizza dough into a 12-inch round. Transfer it to a parchment-lined baking sheet or pizza peel.

Step 3

Brush the dough with 1 tbsp of the olive oil, then sprinkle the 1.5 cups mozzarella evenly over the top, leaving a 1-inch border for the crust.

Step 4

Carefully crack the 1 egg into the center of the pizza. Drizzle the remaining 1 tbsp olive oil over the egg and cheese, then season with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 5

Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and browned in spots. The egg white should be set but the yolk still slightly jiggly.

Step 6

While the pizza bakes, toast the 0.25 cup pine nuts in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, about 3 minutes. Watch them closely—they burn quickly.

Step 7

Remove the pizza from the oven, scatter the toasted pine nuts over the top, and let it rest for 2 minutes before slicing and serving.