Tarry Lodge Pizza Guanicale with Black Truffles and Sunnyside Egg

Pizza Dough
1 TBS dry active yeast
1 1/2 cups warm water
3 1/2 cups flour
1 TBS olive oil
1 tsp salt

Toppings
1/4 pound sliced guanciale (unsmoked Italian bacon)
1/4 lb grated Parmesan cheese
1 lb mozzarella, diced
4 eggs
4 oz. canned black truffles
1 oz truffle oil

Sprinkle the yeast in the warm water. Set aside for 5 minutes.
Sift the flour into a large bowl; pour the water and yeast mixture into a small well in the center of the flour.
Add olive oil and salt.
Mix with a spoon then with your hands to make dough. Sprinkle work area with flour, and knead the dough until it is no longer sticky.
Place the dough in a clean bowl and cover with plastic; let rest for 2 hours.
Punch the dough down and cut into 4 pieces. Roll out each piece with a rolling pin or wine bottle coated with flour.

Heat oven and pizza stone, if you have one, to the highest setting. Otherwise place shaped pizzas on oiled sheet trays and bake at 450 degrees.
Top dough with sliced guanciale, Parmesan cheese and mozzarella. Crack an egg in the center of each pie. Bake for 15 minutes or until crust is brown. Transfer to plate. Top with truffles and truffle oil and serve immediately.

serves four

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