"STEAK AND EGG" SKILLET PIZZA

Provided by Lauryn Tyrell

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces ground beef or ground lamb
1 cup minced onion (from 1 small)
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
12 ounces pizza dough, room temperature
2 ounces feta, room temperature, crumbled (1/2 cup)
4 ounces mild white cheddar, grated (1 1/4 cups)
4 large eggs
Salad, for serving

Steps:

Preheat oven to 500°. Heat oil in a large ovenproof cast-iron skillet over medium-high. Add beef, onion, and allspice; season with salt and pepper. Cook, breaking up meat with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.
Remove skillet from heat; carefully wipe clean. Drizzle skillet with oil. Using your hands, stretch dough into an approximately 12-inch circle; place in skillet, stretching to edges.
Sprinkle dough round evenly with feta, cheddar, and meat mixture, leaving a 1/4-inch border. Transfer skillet to oven and bake until cheeses have melted and crust is crisp on bottom, 14 to 16 minutes. Remove skillet from oven. Using the back of a spoon, make 4 small divots in meat mixture and add 1 egg to each. Bake until egg whites are set but yolks are still runny, 7 to 9 minutes more. Let cool in skillet 5 minutes before serving with salad.