Bobby Flay Margherita Pizza with a Fried Egg

This homemade Margherita pizza is crispy, cheesy, and full of flavor. The rich tomato sauce, fresh mozzarella, and a fried egg on top make it extra special. Perfect for pizza night!

Ingredients Needed:

Bobby’s Favorite Homemade Pizza Dough:

• 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
• 2 cups warm water (105 to 115 degrees F) 
• 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting 
• 2 teaspoons fine sea salt 
• Extra-virgin olive oil, for the bowl 

Bobby’s Favorite Marinara Sauce:

• 2 tablespoons canola-olive oil blend
• 1 large Spanish onion, finely chopped 
• 4 cloves garlic, chopped to a paste 
• Pinch Calabrian chile flakes 
• Two 28-ounce cans of plum tomatoes (preferably San Marzano) 
• 1 tablespoon chopped fresh oregano 
• Kosher salt and freshly ground black pepper 

Pizza:

• Cornmeal, for the peel
• Extra-virgin olive oil
• 1 pound fresh mozzarella, thinly sliced and torn into pieces 
• 1/2 cup grated Parmesan
• 4 to 6 large eggs 
• 1 bunch fresh basil 

How To Make Margherita Pizza with a Fried Egg?

1. Make the Dough: In a large bowl, mix warm water and yeast. Let it sit for 5 minutes until foamy. Stir in 3 cups of flour and salt until smooth. Add 2 more cups of flour and mix until the dough starts pulling away from the bowl. Add up to 1/2 cup more flour if needed.
2. Knead the Dough: Place the dough on a floured surface and knead for about 10 minutes until smooth and slightly sticky.
3. Let the Dough Rise: Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Let it rise for about 3 hours until doubles in size.
4. Divide and Rest: Punch down the dough, divide it into 4 to 6 balls, and place them on a lightly oiled baking sheet. Cover with plastic wrap and let them rest for 45 minutes.
5. Make the Tomato Sauce: Heat oil in a saucepan over medium-high heat. Add chopped onion and cook for 5 minutes until soft. Stir in garlic and chile flakes, cooking for 1 minute. Add canned tomatoes with juices, bring to a boil, then lower the heat. Simmer for 30 minutes, stirring occasionally. Mash the tomatoes, cook for 15 more minutes until thick, then stir in oregano, salt, and black pepper. Let it cool.
6. Preheat the Oven: Heat a pizza oven to 625°F or a regular oven to the highest setting with a pizza stone inside.
7. Prepare the Dough: Sprinkle a pizza peel with cornmeal. Roll and stretch one dough ball into a thin shape and place it on the peel.
8. Add the Sauce and Cheese: Spread 1/2 cup of tomato sauce over the dough, leaving a 1-inch border. Drizzle the crust with olive oil and season with salt and black pepper. Sprinkle 2 tablespoons Parmesan over the sauce, then add pieces of mozzarella.
9. Bake the Pizza: Slide the pizza onto the stone and bake for 8 to 10 minutes until the crust is golden and crispy, and the cheese is bubbling.
10. Fry the Eggs: While the pizza bakes, heat a little oil in a pan and fry the eggs until the whites are set but the yolks are runny.
11. Add the Toppings: Place a fried egg on top of each pizza and scatter fresh basil leaves before serving.

Recipe Tips:

• Let the Dough Rest Properly: After kneading, allow the dough to rise fully for 3 hours. This helps create a light, airy crust. If you rush this step, the dough will be dense and chewy instead of soft and crispy.
• Use a Hot Oven and Preheat the Pizza Stone: A very hot oven at least 500°F and a preheated pizza stone help the crust cook evenly and become crispy. If the oven is not hot enough, the pizza might turn out soggy.
• Drain Excess Tomato Sauce Liquid: If the sauce is too watery, it can make the crust soggy. Simmer the sauce until thick, and if needed, strain out extra liquid before using.
• Add Cheese in Layers for the Best Melt: Instead of covering the pizza completely with cheese, spread it in small torn pieces. This ensures even melting and prevents a greasy, heavy layer.
• Crack the Egg Carefully: To keep the yolk runny and the whites fully cooked, crack the egg onto the pizza during the last 3-4 minutes of baking. If you add it too early, the yolk will overcook and turn solid.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pizza cool down first. Then, put it in a sealed container or wrap it well. Keep it in the fridge for up to 3 days.
• Freeze: If you want to freeze it, store it without the egg in a sealed container for up to 2 months.
• Reheat: Preheat the air fryer to 350°F. Place the pizza inside and heat for 3-4 minutes until crispy and hot.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 180mg
• Sodium: 620mg
• Potassium: 300mg
• Total Carbohydrate: 50g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 19g

Try More Bobby Flay Recipes:

• Bobby Flay Deep Dish Pizza
• Bobby Flay Pizza Sauce​
• Grilled Shrimp and Cilantro Pesto Pizza