Very few truths remain intact through adulthood. Televised wrestling proved to be acting, although my across-the-street neighbor Anthony always told me so, but I never believed him.
I also thought a slice of NY/NJ cheese pizza beat any other type of pizza. While that is mostly still true, throw an egg on a pie and the story changes.
A sunny side up egg frequents plenty of pizzas these days, as well as many other unusual ingredients. In fact, I’d say most “gourmet” pies become overloaded, creating soggy crusts and a dreaded fork-and-knife induced experience. Complicated pizzas rarely work.
Philadelphia’s Barbuzzo selected the right mix of flavors and textures to create a simple and addictive pie: Brussels sprout leaves scattered across a cheesy, truffle-oiled disk, dotted with guanciale. Diced pig jowl posed as garnish, a modern and effective way to use the most out of a moderate amount of meat.
The yolk arrived already nicked, ensuring that the egg ran all over the pizza. This oft-overlooked detail—hellloooo 8 out of 10 of my last Eggs Benedict orders—is much appreciated. And in a balancing feat, the crust stays stiff, letting the utensils sit this course out.
It’s enough to make me believe in the tooth fairy.
