Recipe found on

Makes two 12″ pizzas


2 garlic cloves, finely grated

1/3 cup olive oil

12 oz grated low-moisture mozzarella (about 3 cups)

5 1/2 oz grated Fontina (about 2 cups)

All-purpose flour (for dusting)

1lb 6 oz store-bought pizza dough, halved, room temperature

Cornmeal (for sprinkling)

Kosher salt, freshly ground pepper

3 spring onions, thinly sliced, divided

4 oz young broccoli rabe (about half a bunch), trimmed, divided, or 3 cups torn Tuscan kale or Swiss chard, divided

8 oil-packed anchovy fillets (optional), divided

2 large eggs

Finely grated Parmesan (for serving)

1 1/2 tsp finely chopped oregano, divided

1 lemon


Place a rack in upper third of oven; preheat to 500°F. Place a 12″ cast-iron skillet in oven and preheat for 10 minutes.

Meanwhile, mix garlic and oil in a small bowl. Mix mozzarella and Fontina in a medium bowl.

Using lightly floured hands, stretch 1 piece of dough out on a lightly floured surface to an 11″ round.

Remove skillet from oven and sprinkle pan with cornmeal (enough to cover most of the surface). Carefully set dough snugly in pan (it’s okay if some of the dough overlaps). Brush dough with garlic-oil (you won’t need all of it); season with salt and pepper. Top dough with 2 cups of the cheese mixture, half of the spring onions, half of the broccoli rabe and 4 anchovies, if using. Top with another ½ cup of cheese mixture; season with more pepper.

Bake pizza until the crust is beginning to turn golden and the cheese is melted, 6–8 minutes. Crack 1 egg into center of pizza; season with salt. Continue to bake until whites are just set and crust is golden brown, about 5–6 minutes.

Transfer pizza to a cutting board and brush the edges with more garlic-oil (reserve remaining garlic-oil for second pizza). Top pizza with Parmesan and half of the oregano. Using a microplane, grate a little bit of lemon zest over the top of pie.

Sprinkle cast-iron pan with cornmeal and make a second pizza with remaining dough and toppings.