Sous Vide Egg, Arugula and Prosciutto Pizza

Sous vide egg pizza on a Baking Steel

It's hard to believe another year has come and gone (well, almost).  Reflecting back, over the last 12 months, I've got so many things to be grateful for.  We're planning a family-friendly New Year's Eve soiree, to celebrate the blessings of 2015 with our friends and indulge in a little Baking Steel pizza love!  First up on the nights' menu, is this sous vide egg (all roads eventually lead to Kenji) arugula and prosciutto pizza.  I get so excited every time use my Anova Precision Cooker to sous vide eggs, as I know the guests will be clamoring for more of the eggs ooey, gooey, deliciousness!  In the past, when cooking eggs on pizza, I have struggled with timing. But, bad timing is no longer an issue with the Sous Vide method-just place eggs in the regulated water and you are golden, a perfect egg every time.  And, as a bonus, you can cook a dozen ahead of time so the pizza making session will be a breeze! Just be sure to warm them up before you crack and drop them on top.  Resolve to make a better egg pizza in 2016....think sous vide thoughts!  Happy New Year!!  

Sous vide egg, arugula and prosciutto pizza

mis en place sous vide egg pizza


1 pizza dough

1-2 sous vide eggs (recipe below)

1 handful arugula

3 slices prosciutto

2 oz. fresh mozzarella

olive oil for topping

s & p

out of the oven, fresh mozzarella. next to add arugula, prosciutto and the sous vide egg


1. Preheat oven at 500 F with Baking Steel on top rack.

2. Stretch or roll out your dough into a 12 inch cylinder and place on a lubricated pizza peel.

3. Switch your oven setting to broil.

4. Distribute fresh mozzarella on top of pizza dough and launch onto your scorching hot Baking Steel.

5. Broil for 2-3 minutes, until you have the color you want.  Switch oven setting back to convection bake and bake for another 2-3 minutes.

6. Remove from oven, top with arugula and prosciutto. Crack your sous vide egg and place on top. Season with s & p and drizzle some olive oil on top.

7.slice, take a photo for instagram and serve.

arugula, prosciutto and sous vide egg pizza baked on a Baking Steel


Sous Vide Eggs

1. Set your Immersion circulator to 64 C.

2. Using a spoon, carefully place the eggs in the water bath.

3. Set your timer for 20 minutes, remove and shock in a cold water bath.

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