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Place a rack in upper third of oven; preheat to 500°. Place a 12" cast-iron skillet in oven and preheat 10 minutes.
Meanwhile, mix garlic and oil in a small bowl. Mix mozzarella and Fontina in a medium bowl.
Using lightly floured hands, stretch 1 piece of dough out on a lightly floured surface to an 11" round.
Remove skillet from oven and sprinkle pan with cornmeal (enough to cover most of the surface). Carefully set dough snugly in pan; it’s okay if some of the dough overlaps. Brush dough with garlic-oil (you won’t need all of it); season with salt and pepper. Top dough with 2 cups cheese mixture, half of spring onions, half of broccoli rabe, and 4 anchovies, if using. Top with another ½ cup cheese mixture; season with more pepper.
Bake pizza until crust is beginning to turn golden and cheese is melted, 6–8 minutes. Crack 1 egg into center of pizza; season with salt. Continue to bake until whites are just set and crust is golden brown, 5–6 minutes.
Transfer pizza to a cutting board and brush edges with more garlic-oil (reserve remaining garlic-oil for second pizza). Top pizza with Parmesan and half of oregano. Using a microplane, grate a little bit of lemon zest over top of pie.
Sprinkle cast-iron pan with cornmeal and make a second pizza with remaining dough and toppings.