One of the specialties at Pulino’s is the pizze e uove (“pizza and eggs”) on their breakfast menu. The pizza arrives from the wood burning oven with an egg magically cooked into the pizza on top, much like the pane frattau pizza that first made an appearance at Otto.
It’s really not that hard, however, to recreate this at home. All you need is a leftover slice of artisanal pizza, an egg, and a broiler. It beats cold pizza the next morning hands down.
Recipe: Breakfast Pizza
1 slice leftover artisanal pizza (from Otto, Pulino’s, Motorino, etc.)
sea salt and freshly ground pepper
Take the pizza and egg out of the fridge and leave them on the counter to warm up slightly. Preheat the broiler on low for at least 15 minutes.
Moisten the exposed crust of the pizza slightly with water. Brush a baking sheet with olive oil, put the pizza slice in the center, and carefully crack the egg in the middle of the pizza slice, letting the egg white run over the edge of the slice.
Put the pizza on the top rack of the oven to broil for 4 1/2 minutes, until the albumen is white and the yolk looks slightly rubbery – or until the crust starts to char. The egg will be cooked through but runny inside. Sprinkle with salt and pepper and serve immediately.