Pizza Rossini

A baked margherita finished with chopped egg and mayonnaise off the heat.

Egg. Vegetarian, but not vegan — contains egg, dairy (fior di latte).

Ingredients

• 4 pizza bases, made as for pizza napoletana
• 400 g San Marzano tomatoes, crushed by hand, raw
• 300 g fior di latte, torn and drained
• 4 eggs, hard-boiled and chopped
• 120 g mayonnaise
• 3 tablespoons olive oil
• 1 teaspoon salt
• black pepper

Method

1. Make and prove the base as for pizza napoletana.
2. Hard-boil the eggs 9 minutes, cool them in cold water, and chop them coarsely rather than finely.
3. Spread the raw tomato and the drained mozzarella and bake it exactly as a margherita, 60 to 90 seconds.
4. BOTH FINISHING INGREDIENTS GO ON OFF THE HEAT. This is the only pizza here where the defining toppings never see the oven at all.
5. Scatter the chopped egg over the hot pizza first, so it warms slightly.
6. Then the mayonnaise, in lines from a piped corner or a spoon. IT MUST NOT GO IN THE OVEN — mayonnaise splits into oil and curd at any oven heat, and baked at 450C it does so within 20 seconds.
7. Pepper, and eat it at once before the mayonnaise slides.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes