Portofino Pizza

Name: Portofino Pizza
Yield: 2 portions
Cuisine: Europe
Ingredients: ½ recipe Basic Pizza Dough (1 ball); 1 large egg; 2 tablespoons chopped fresh oregano or 2½ teaspoons dried; Fresh oregano leaves, for garnish; 5 sun-dried tomatoes, halved lengthwise; 6 anchovy fillets; 2 cups cubed mozzarella cheese (½-inch cubes); 12 Niçoise or other black imported olives; 12 Niçoise or other black imported olives

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Rich Mediterranean flavors are enlivened by a fresh egg baked on top of the pizza. This is also great when made with Tomato Pizza Dough.

Ingredients

½ recipe Basic Pizza Dough (1 ball)
2 cups cubed mozzarella cheese (½-inch cubes)

Europe
Pescatarian

Method

One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
On a well-floured surface, press the dough out to form a 12