Onion confit, buffalo mozzarella, baked eggs, roasted pink beauty radishes with brown butter & lemon, prosciutto, arugula
Holy Reprise! Yes, this week’s pizzas are a repeat from last year’s Easter/Passover season. They were so delicious that we only made a couple of changes. But this time there are recipes! So you can make them every Easter/Passover from here on out.
1 ball of dough
flour for dusting
semolina flour for pizza stone
salt & pepper
1 cup chopped onion
handful of arugula
1 bunch radishes (any color you like—last year we used Easter egg radishes to make it extra colorful and festive, but we couldn’t find them this year so we just used pink beauty), halved lengthwise, greens removed
3-4 slices of prosciutto
1 ball buffalo mozzarella
2 tablespoons butter
1 teaspoon lemon juice
Preheat your oven to 450° F. In a small saucepan, combine the onion and a cup of olive oil over low heat. Let it simmer for an hour—don’t let it get to a boil. This will be your onion confit, which you can keep for a couple weeks in the fridge after you use some of it for pizza.
While this is cooking, you can start on your radishes. Brush a large baking sheet with olive oil. In a bowl, toss the radishes with one or two tablespoons of olive oil and a bit of salt. Spread them out on the baking sheet and roast for about 18 minutes, or until they are crisp on the outside and tender on the inside.
Decrease your oven temperature to 415° F. When you’re baking eggs, you have to cook the pizza at a lower temperature, or else the crust will burn before the eggs are fully cooked.
Next, make the brown butter sauce by melting the butter in a small saucepan or skillet over medium high heat. Add a little bit of salt and stir almost constantly until the butter browns, about three minutes. As soon as it starts to turn a nutty brown, remove from the heat and stir in the lemon juice. Set aside.
When you’re oven is ready, start preparing the dough using the instructions on the right. After you’ve baked it for a minute, take it out and brush it lightly with the onion confit. Tear off pieces of the mozzarella and lay them out, leaving three spaces for the eggs.
Next add the radish and prosciutto and drizzle with the brown butter & lemon. Pop it in the oven and bake until the crust is golden brown and the whites of the eggs are opaque, but still a little jiggly. When you’ve reached the perfect baked egg consistency, take it out, slice it up, and separate it into Easter baskets for Easter morning. Or, just eat it right away.