Of which 7.4 g sugars and 13.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Protein (cooked ham) · Calcium (mozzarella)
Allergens gluten, egg, milk
Bismarck
Tomato, mozzarella, ham and a fried egg in the center
Named after the German chancellor — supposedly because he loved eggs — it's a pizzeria menu classic all over Italy: tomato, mozzarella, ham and an egg cracked into the center halfway through baking, so the white sets and the yolk stays runny. The egg is cracked onto the pizza once it's already in the oven, not before.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping the dough
- 80 g (2¾ oz) peeled tomatoes, crushed
- 90 g (3¼ oz) fior di latte mozzarella, drained
- 60 g (2 oz) cooked ham (prosciutto cotto)
- 55 g (2 oz) whole egg, without the shell
- 5 g extra-virgin olive oil
- 1 g salt for the topping
- 0.2 g black pepper
Method
- Open the dough ball, spread the salted tomato and add the mozzarella in cubes, leaving the center clear.
- Bake at 250 °C (480 °F) for 4 min.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
