Sandra This Bobby Flay Margherita Pizza with a Fried Egg Recipe is a crispy and cheesy recipe, which is made with rich tomato sauce and fresh mozzarella. It’s the perfect pizza night meal, ready in about 4.5 hours (including dough rise).
Bobby Flay Margherita Pizza with a Fried Egg Recipe Ingredients
Bobby’s Favorite Homemade Pizza Dough:
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 to 115 degrees F)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting
- 2 teaspoons fine sea salt
- Extra-virgin olive oil, for the bowl
Bobby’s Favorite Marinara Sauce:
- 2 tablespoons canola-olive oil blend
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, chopped to a paste
- Pinch Calabrian chile flakes
- Two 28-ounce cans of plum tomatoes (preferably San Marzano)
- 1 tablespoon chopped fresh oregano
- Kosher salt and freshly ground black pepper
Pizza:
- Cornmeal, for the peel
- Extra-virgin olive oil
- 1 pound fresh mozzarella, thinly sliced and torn into pieces
- 1/2 cup grated Parmesan
- 4 to 6 large eggs
- 1 bunch fresh basil
How To Make Bobby Flay Margherita Pizza with a Fried Egg Recipe
- Make the dough: In a large bowl, mix warm water and yeast. Let it sit for 5 minutes until foamy. Stir in 3 cups of flour and salt until smooth. Add 2 more cups of flour and mix until the dough starts pulling away from the bowl. Add up to 1/2 cup more flour if needed.
- Knead the dough: Place the dough on a floured surface and knead for about 10 minutes until smooth and slightly sticky.
- Let the dough rise: Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Let it rise for about 3 hours until doubles in size.
- Divide and rest dough: Punch down the dough, divide it into 4 to 6 balls, and place them on a lightly oiled baking sheet. Cover with plastic wrap and let them rest for 45 minutes.
- Make the tomato sauce: Heat oil in a saucepan over medium-high heat. Add chopped onion and cook for 5 minutes until soft. Stir in garlic and chile flakes, cooking for 1 minute. Add canned tomatoes with juices, bring to a boil, then lower the heat. Simmer for 30 minutes, stirring occasionally. Mash the tomatoes, cook for 15 more minutes until thick, then stir in oregano, salt, and black pepper. Let it cool.
- Preheat the oven: Heat a pizza oven to 625°F or a regular oven to the highest setting (at least 500°F) with a pizza stone inside.
- Prepare the dough: Sprinkle a pizza peel with cornmeal. Roll and stretch one dough ball into a thin shape and place it on the peel.
- Add sauce and cheese: Spread 1/2 cup of tomato sauce over the dough, leaving a 1-inch border. Drizzle the crust with olive oil and season with salt and black pepper. Sprinkle 2 tablespoons Parmesan over the sauce, then add pieces of mozzarella.
- Bake the pizza: Slide the pizza onto the hot stone and bake for 8 to 10 minutes until the crust is golden and crispy, and the cheese is bubbling.
- Fry the eggs: While the pizza bakes, heat a little oil in a non-stick pan over medium-low heat. Fry the eggs until the whites are set but the yolks are runny.
- Add toppings and serve: Place a fried egg on top of the hot pizza and scatter fresh basil leaves over it before serving.
Recipe Tips
- How to get a light and airy crust: Let the dough rest properly. After kneading, allow the dough to rise fully for 3 hours. This helps create a light, airy crust. If you rush this step, the dough will be dense and chewy.
- How to get a crispy pizza crust: Use a hot oven and preheat the pizza stone. A very hot oven (at least 500°F) and a preheated pizza stone help the crust cook evenly and become crispy.
- How to prevent a soggy pizza crust: Drain excess tomato sauce liquid. If the sauce is too watery, it can make the crust soggy. Simmer the sauce until thick, and if needed, strain out extra liquid before using.
- How to get the best cheese melt: Add cheese in layers. Instead of covering the pizza completely with cheese, spread it in small torn pieces. This ensures even melting and prevents a greasy, heavy layer.
- How to get a perfect fried egg: Frying the egg in a separate pan while the pizza bakes gives you the most control. This ensures the whites are fully set and the yolk is perfectly runny.
What To Serve With Margherita Pizza
This rich pizza is best paired with something fresh and simple to cut through the richness.
- A simple arugula salad with lemon and olive oil
- A classic Caesar salad
- Garlic knots
- A crisp white wine or a light lager
How To Store Margherita Pizza
Refrigerate: Let the pizza cool down first. Then, put it in a sealed container or wrap it well. Keep it in the fridge for up to 3 days.
Freeze: If you want to freeze it, store it without the egg in a sealed container or wrapped tightly in foil for up to 2 months.
Reheat: Preheat the air fryer to 350°F. Place the pizza inside and heat for 3-4 minutes until crispy and hot. You can also reheat on a baking sheet in a 375°F oven.
Margherita Pizza Nutrition Facts
(Per serving)
- Calories: 420 kcal
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 180mg
- Sodium: 620mg
- Potassium: 300mg
- Total Carbohydrate: 50g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 19g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. After the first 3-hour rise, you can punch it down, divide it into balls, wrap them tightly in plastic wrap, and refrigerate them for up to 3 days. Let the dough sit at room temperature for 1-2 hours before stretching.
Absolutely. To save time, you can use 1-1.5 pounds of store-bought pizza dough. Let it come to room temperature before you try to stretch it.
If the dough keeps springing back, it means the gluten is too tight. Just cover the dough with a towel and let it rest on the counter for 10-15 minutes. This will relax the gluten and make it much easier to stretch.
Try More Recipes:
- Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe
- Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
- Bobby Flay Rosemary Bricked Grilled Chicken Recipe
Bobby Flay Margherita Pizza with a Fried Egg Recipe
Description
A classic Margherita pizza with a crispy homemade crust, rich tomato sauce, fresh mozzarella, and a perfectly runny fried egg on top.
Ingredients
Instructions
- Make dough: Mix yeast, water, 3 cups flour, and salt. Add ~2 more cups flour until dough forms.
- Knead dough for 10 minutes until smooth. Let rise in an oiled, covered bowl for 3 hours.
- Make sauce: Sauté onion, garlic, and chile. Add tomatoes, simmer 30 mins. Mash, simmer 15 mins more. Stir in oregano, salt, and pepper.
- Divide dough into 4-6 balls; let rest covered for 45 minutes.
- Preheat oven (and pizza stone) to 625°F or highest setting (at least 500°F).
- Stretch one dough ball, place on a cornmeal-dusted peel. Spread sauce, add Parmesan and mozzarella.
- Bake for 8-10 minutes until golden and bubbly.
- While pizza bakes, fry eggs in a separate pan until whites are set and yolks are runny.
- Top the hot pizza with a fried egg and fresh basil before serving.
Notes
- A full 3-hour rise is crucial for a light, airy crust; do not rush this step.
- A very hot, preheated pizza stone (or a heavy, inverted baking sheet) is the key to a crispy bottom crust.
- Ensure your tomato sauce is thick; a watery sauce will make the dough soggy.
- Frying the egg separately is the easiest way to ensure the yolk is runny and the white is fully set.
