The Spicy Pesto Pork-A-Palooza
A robust and savory masterpiece combining a trio of pork proteins with a zesty herb base and a rich, runny egg finish.
Ingredients
Base Sauce
Pesto
Cheese
Pepper JackCheddar
Meat Toppings
Ground PorkBaconChorizo
Other Toppings
White OnionGreen OnionBlack OlivesRoasted Red Peppers
Fresh Garnishes
Black PepperWhole Cracked Egg
How to Make It
DoughUse a cold-fermented rustic dough; the structure must be sturdy enough to support the generous meat toppings.
SauceApply the basil pesto in a thin, uniform layer, ensuring it reaches just to the edge of the crust for a fragrant herbal punch.
- 1Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 45 minutes to ensure a crispy base.
- 2In a skillet, brown the ground pork and chorizo together until cooked through, then drain the excess fat; par-cook the bacon until chewy-crisp and chop into bits.
- 3Stretch your dough onto a floured peel and spread the pesto evenly across the surface.
- 4Combine the shredded Pepper Jack and Cheddar cheeses and sprinkle a generous layer over the pesto.
- 5Distribute the prepared ground pork, chorizo, and bacon, followed by the white onion slices, roasted red peppers, and black olives.
- 6Slide the pizza onto the hot stone and bake for approximately 7 minutes until the edges are golden.
- 7Quickly pull the oven rack out and crack the whole egg into the center of the pizza, then bake for another 3 to 4 minutes until the egg white is opaque but the yolk remains liquid.
- 8Remove from the oven and immediately garnish with sliced green onions and a heavy dusting of cracked black pepper.
Chef's Tip
To prevent the crust from getting soggy under the oil-based pesto and the egg, pre-cook the chorizo and pork thoroughly to render out all grease before they ever touch the dough.