#barbuto

RECIPE: Pizza uovo (from The Barbuto Cookbook by Jonathan Waxman)

baked farm eggs, ricotta, and pancetta

I don’t like to admit it, but I have issues with eggs. A childhood issue—no one is perfect! However, a majority of my customers love eggs, especially on pizza! So, bowing to public demand, I succumbed to capitalism and started serving egg-topped pizza.

How to cook the egg(s)? I suggest breaking them into small separate dishes that barely contain the eggs. Then upend each dish near the middle of the pie. Gently, but with a firm hand, return the pie to the oven. Wait a minute, and then turn the pie 90 degrees. Turn one more time and in about 3 to 4 minutes the egg will be set and the pie is done.

Makes 2 pizzas (enough for 8 people)

2 tablespoons olive oil

16 ounces (450 g) pizza dough, divided in half

2 tablespoons green garlic oil

Sea salt

½ cup (115 g) diced pancetta (thick-cut bacon will do)

4 ounces (115 g) ricotta

3 ounces (55 g) fontina cheese

2 eggs, cracked into a bowl

1 ounce grated Parmesan cheese

Preheat the oven to 450°F (230°C) on convection setting, if available, for about an hour. Oil two round pizza trays (a regular baking sheet is okay too) with the oil.

Spread the dough on the pizza trays (half on each tray) and then slather with the green garlic oil and sprinkle with salt. Sprinkle the pancetta over the two rounds of dough.

Dot with the ricotta and fontina, dividing evenly between the two pizzas.

Bake for 3 minutes. Pull out the pizza and set on the stove top.

Then gently pour one egg onto the middle of each pizza; return to the oven and bake until the eggs are set (about 4 minutes).

Remove pizzas from oven and sprinkle with the Parmesan. Cut into squares and serve.

A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman

There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the first time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.