Makes 6 slices
1 parbaked pizza crust
¼ cup Pomì strained tomatoes
½ cup grated pecorino romano
1 large fried egg
1 tablespoon extra virgin olive oil
Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Sprinkle the pecorino over the sauce.
Slide the pizza under the broiler, about 4 inches from the heat source, and broil for 7 or 8 minutes, until the topping ingredients are heated and/or cooked through and crust is charred and blistered in spots. Watch closely so that the ingredients don’t burn; move the pizza around or lower the broiler rack if necessary. If you prefer more color move the pizza closer to the heat source at the very end.
Cut the pizza into 6 slices and transfer to a plate. Slide the fried egg on top, drizzle with olive oil and serve.
Note: Fry the egg sunny-side up, or cooked to your preference, in a little olive oil while the pizza cooks.
Recipe courtesy of Molto Gusto (ecco 2010)