White Skillet Pizza with Spring Greens and an Egg

Name: White Skillet Pizza with Spring Greens and an Egg
Yield: Makes two 12" pizzas
Ingredients: 2 garlic cloves, finely grated; ⅓ cup olive oil; 12 ounces grated low-moisture mozzarella (about 3 cups); 5½ ounces grated Fontina (about 2 cups); All-purpose flour (for dusting); 1 pound 6 ounces store-bought pizza dough, halved, room temperature; Cornmeal (for sprinkling); Kosher salt, freshly ground pepper; 3 spring onions, thinly sliced, divided; 4 ounces young broccoli rabe (about half a bunch), trimmed, divided, or 3 cups torn Tuscan kale or Swiss chard, divided; 8 oil-packed anchovy fillets (optional), divided; 2 large eggs; Finely grated Parmesan (for serving); 1½ teaspoons finely chopped oregano, divided; 1 lemon

By Andy Baraghani

May 24, 2017

Laura Murray

This recipe makes two white pizzas, but it can be easily halved. You can also go rogue and choose whatever cheeses and toppings you like, but stick to the baking method to get that perfectly golden-brown bubbly crust.

Recipe notes

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