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Egg, Pancetta & Basil Pizza

Start your morning (or afternoon, or evening!) off the right way with this delicious Egg, Pancetta & Basil Pizza from Pizza Taste Testers Fred & Nancy Rodriguez, layered with salty pancetta, fresh mozzarella and a whole egg to top it all off.

Makes 1 x 12” pizza

5.6oz (160g) Classic Pizza Dough ball
4 tbsp Classic Pizza Sauce
3.5oz (100g) mozzarella, torn into pieces
4 slices pancetta
1 large egg
Olive oil
Fresh basil
Ground black pepper

Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.

Fire up your Uuni 3, Ooni Pro or Ooni Koda. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.  

Using a small amount of flour, dust your Ooni 12” Classic Pizza Peel or Ooni 14” Classic Pizza Peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel.

Top the pizza base with the pizza sauce, then add the mozzarella. Lay the pancetta on top, closer to the edges of the pizza base to leave some space for the egg in the middle.

Slide the pizza off the peel and into your Ooni pizza oven, cooking it for around 30 seconds until just crisp.

Remove the pizza from the oven, and keep it on the pizza peel. Drizzle a little olive oil around the center of the pizza, where the egg will sit. Crack the egg over the center of the pizza, and place the peel inside the oven – dome the pizza by raising the pizza on the peel toward the roof of the oven, to allow the egg to cook in the residual heat of the oven.

Once the egg is cooked to your liking, remove the pizza from the oven. Add the fresh basil, a drizzle of olive oil and some ground black pepper. Serve immediately.

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