Purgatory Pizza Recipe
Topped with San Marzano tomatoes, Reggiano cheese, fresh basil, and four eggs oven-poached.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Ingredients
Method
Cooking Directions
- 1
Prepare the Pizza Dough
Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness and shape. Transfer it to a pizza stone or a baking sheet lined with parchment paper.
- 2
Add Tomato Sauce
Spread the San Marzano tomatoes evenly over the rolled-out dough. Season with salt and black pepper to taste.
- 3
Add Cheese and Basil
Sprinkle the Reggiano cheese generously over the tomato sauce. Tear fresh basil leaves and scatter them on top of the cheese.
- 4
Poach the Eggs
In a small saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 5
Bake the Pizza
Drizzle olive oil over the pizza, then carefully transfer it to the preheated oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.
- 6
Add Poached Eggs
Once the pizza is done baking, remove it from the oven and top with the poached eggs. Season with additional salt, black pepper, and fresh basil if desired.
- 7
Serve
Slice the pizza and serve immediately while hot.