I would like to award the cook who first thought of breaking an egg on a disc of dough with the Nobel Pizza Prize. What genius! Especially if that egg is nested next to a pile of pancetta or prosciutto.
I first spotted this brilliant combo at Serious Pie, where it's pretty hard to draw attention from the flat-out amazing crust. It's made the day before so the flavors are really rich. The texture is chewy, but never tough. It's a crust of substance. I love that dang crust. Big kudos to Wendy and her crew in the bakery for making that crust so special!!
The lineup of toppings at Serious Pie are interesting, too. A few weeks ago, I had a pie topped with creamy stinging nettles. It was a close-your-eyes-and-moan kind of experience. What? What are you people staring at? Haven't you ever seen "When Harry Met Sally"?
On the current menu, a soft egg shares the billing with guincale (cured jowl meat) and arugula. There's a symphony's worth of flavors and textures in just a few ingredients. Wow! I tried making my own version at home and it turned out pretty darned good. That's it in the pic.
What do you think? Can you picture an egg on your pie?