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A delicious and inventive twist on pizza from "Bon Appétit Magazine" (January 2009). This combination of flavours really works! Start making the dough one day in advance; it needs to be refrigerated overnight (and can be made up to 2 days ahead of time). If you don't like runny eggs, add them to the pizza a little earlier. Also, be sure to crack the eggs into the onion rings so they stay contained.
Units: US | Metric
Serving Size: 1 (227 g)
Servings Per Recipe: 4