Miranda Recipe

preheat

Place a pizza stone or steel in the center of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that doesn’t reach that high, preheat to max and allow extra time for the stone to heat.

On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim. Transfer to a pizza peel dusted with semolina or cornmeal to prevent sticking. Brush the dough lightly with 1 tbs extra-virgin olive oil, leaving the rim bare.

Evenly distribute the torn mozzarella di bufala across the center of the stretched dough, leaving the rim exposed. Arrange the thin provolone slices on top of and around the mozzarella to create an even cheese layer. The combination will melt together but keep distinct flavor notes.

roast/sauté mushrooms

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and let them sear without crowding; cook 4–6 minutes until they release moisture and begin to brown. Add the minced garlic and thyme, then sauté 1 more minute until fragrant. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly. Drain any excess liquid before topping the pizza so the crust won’t sog.

Scatter the sautéed mushrooms evenly over the cheese layer on the pizza.

bake pizza

Slide the pizza onto the preheated stone or steel and bake 7–10 minutes, or until the crust is deeply golden and the cheeses are melted and bubbling. Ovens vary—begin checking at 6 minutes if your oven is very hot.

add egg

About 2 minutes before the pizza is done (when cheese is mostly melted and crust nearly finished), quickly crack 1 large egg onto the center of the pizza. Return to the oven and continue baking until the egg white sets but the yolk remains soft, roughly 1.5–3 minutes depending on oven temperature. If you prefer a fully runny yolk on both eggs, add the second egg in the same way on a second pizza or space them so both set to your liking.

Remove the pizza from the oven and immediately scatter the fresh arugula over the top so it wilts slightly from residual heat. Drizzle the arugula and pizza lightly with 1 tsp truffle oil and the remaining 1 tbs extra-virgin olive oil. Season with flaky sea salt (about 1/2 tsp) and a pinch of freshly ground black pepper to taste.

Let the pizza rest 1–2 minutes so the cheese settles. Slice into 6–8 pieces and serve hot so the mozzarella and runny egg are enjoyed at peak creaminess.