"Steak and Egg" Skillet Pizza

A cast-iron skillet will make quick work of this breakfast-inspired pie and it will turn out a crisp, chewy crust that rivals what a traditional pizza oven can do. Hearty enough for the main event, this pizza is made by spreading a spiced ground beef mixture over the crust, then cracking a few eggs on top midway through cooking so they stay sunny-side-up. When the yolks are broken at the table, they combine with a mix of mild cheddar and briny feta to make a downright decadent sauce.

By Lauryn Tyrell
Martha Stewart Living, October 2019

Gallery

Credit: Justin Walker

Recipe Summary

prep:
20 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • Preheat oven to 500°. Heat oil in a large ovenproof cast-iron skillet over medium-high. Add beef, onion, and allspice; season with salt and pepper. Cook, breaking up meat with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.

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  • Remove skillet from heat; carefully wipe clean. Drizzle skillet with oil. Using your hands, stretch dough into an approximately 12-inch circle; place in skillet, stretching to edges.

  • Sprinkle dough round evenly with feta, cheddar, and meat mixture, leaving a 1/4-inch border. Transfer skillet to oven and bake until cheeses have melted and crust is crisp on bottom, 14 to 16 minutes. Remove skillet from oven. Using the back of a spoon, make 4 small divots in meat mixture and add 1 egg to each. Bake until egg whites are set but yolks are still runny, 7 to 9 minutes more. Let cool in skillet 5 minutes before serving with salad. 

Cook's Notes

A cast-iron skillet is essential for producing a crust with a crisp bottom and just the right amount of chew. 

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Reviews

© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/07/2022