The addition of Fontina cheese, thyme flowers and a fresh farm egg set this pie apart from your standard corner slice. Meanwhile, raw baby arugula added in the final stage will help you forgive yourself a bit for indulging in a delicious helping of slab-cut bacon.
- One 9-ounce dough ball, at room temperature
- Rice flour and cornmeal, for shaping and cooking the pizza
- Extra-virgin olive oil, for drizzling
- 4 to 5 fresh figs, stemmed and sliced
- 2 ounces best-quality slab bacon, cut into ¼-inch lardons
- 2 teaspoons picked fresh thyme, preferably with its flowers
- 4 ounces thinly sliced fontina cheese
- 1 farm egg
- Handful of baby arugula leaves
Place a heavy baking steel on the lower rack of your oven and preheat it to its highest setting (usually 550°) for one hour.
Ten minutes before the hour is up, flour a board and your hands with rice flour, then stretch and pull the dough (never press) into a roughly 13-inch round or oval; don’t try to make it perfect. Transfer to a wooden pizza peel (or large, upside-down rimless baking sheet) liberally sprinkled with cornmeal.
Working quickly, drizzle the dough with about 1 tablespoon of olive oil and scatter the figs and bacon over the top, leaving a 1-inch border and a 2-inch round bare spot in the center, for the egg. Scatter the thyme and cheese evenly over the whole circle, again leaving a 1-inch border.
Jiggle the dough on the peel to make sure its still mobile, then slide it smoothly onto the hot baking steel and immediately break the egg into the center. Bake until the edges are golden, the cheese is melty, and the egg white is set, 8 to 11 minutes depending on your oven. Retrieve with a metal pizza peel (or a rimless baking sheet), transfer to a cutting board, and scatter with arugula. Slice and enjoy. Makes one 13-inch pizza. Recipe may be doubled.