1 head garlic
Olive oil
8 tablespoons unsalted butter, divided
1 small yellow onion, julienned
6-8 ounces store-bought pizza dough
Olive oil spray
3 slices speck
3 cherry tomatoes, halved
3 ounces burrata cheese, cut into 1-inch pieces
1/2 cup shredded Parmesan cheese
1 egg
Salt and freshly ground pepper
3 cups arugula
5 basil leaves, roughly chopped
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Preheat the oven to 450 F. Cut the garlic head in half, crosswise, and place on foil. Drizzle each half with the olive oil, seal the foil into a packet and place it in oven for 30 minutes.
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In a small bowl, add 6 tablespoons of the butter to warm to room temperature.
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Add the 2 tablespoon of butter into a small pan. Add the onions and cook for 30 minutes until caramelized, stirring often.
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Once the garlic is done and still warm, squeeze the garlic pulp from both halves into the butter. Mix together.
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On a floured surface, roll out the pizza dough to an 8-inch round. Place the round onto the back of a quarter sheet tray sprayed with olive oil. Brush some of the garlic butter onto the dough and bake the dough for 6 to 7 minutes. Remove the dough and brush on some more butter.
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Add the speck, cherry tomatoes, caramelized onions, burrata and Parmesan. Create a well in the center and crack an egg. Bake the pizza for 11 to 12 minutes until the egg is set. The egg whites will jiggle a little when you pull it out from the oven, but will firm up after a couple of minutes.
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Sprinkle the egg with salt and freshly ground pepper. Garnish the pizza with arugula and basil.
Al Rocker
Today Show