Sardinian Crispy Crusted Pecorino Pizza with Sunny Egg

1. Preheat Broiler

Set your broiler to preheat. This step ensures the broiler is hot enough to rapidly melt the cheese and crisp up the crust, which is key to achieving the perfect texture for this pizza.

2. Spread Pomì Strained Tomatoes

Take your parbaked pizza crust and spread the ¼ cup of Pomì strained tomatoes evenly over it, making sure to leave a ½-inch border around the edges. This border helps prevent the sauce from spilling over and gives the crust a nice, clean edge.

3. Sprinkle Pecorino Romano

Once the sauce is spread, sprinkle the ½ cup of grated pecorino romano evenly over the top. The pecorino romano will melt beautifully under the broiler, creating a bubbly, slightly browned topping that adds a delicious tangy flavor to the pizza.

4. Broil the Pizza

Place the pizza under the preheated broiler. Keep a close eye on it, and watch for the cheese to melt and become bubbly with a hint of browning. This should take just a few minutes.

5. Fry the Egg

While the pizza is broiling, heat a small amount of olive oil in a frying pan over medium heat. Crack the large egg into the pan and fry it sunny-side up, or to your preference. The runny yolk will add a rich, creamy texture to the finished pizza.

6. Assemble and Serve

Once the cheese on the pizza is perfectly melted and bubbly, remove it from the broiler. Cut the pizza into 6 slices and transfer them to a serving plate. Finally, slide the fried egg on top of the pizza, and drizzle the entire creation with 1 tablespoon of extra virgin olive oil. This final touch adds a fragrant richness that complements the crispy crust and savory toppings.