Pizza alla Bismark- with eggs

pizza alla bismark egg pizza

We were catching up on some of the “No Reservations” that were recorded on our DVR, and noticed when Bourdain was on the farm in New Jersey, they were making a pizza with fresh cracked egg on the top. That looked pretty damn tasty, so we embarked upon creating our home version. Simplicity seemed best for this little delicacy, so we took one of our homemade pizza crusts, sautéed up some thick-cut sweets onions, cracked a couple eggs on top, then glided it into a nice & hot oven. The results were scrumptious. The richness of the eggs were balanced nicely by the sweet onions, and the thin crisp crust was tasty as always.

pizza alla bismark egg pizza

We could easily see other additions going well with it, such as adding garlic to the onions, or topping the pizza off with prosciutto or sausage. Maybe a little cheese would be a nice addition, but the pizza is already so rich, we could only imagine adding small quantities of a cheese that had a nice bite, maybe Parmesan Reggiano, or a well aged gouda like Winchester Cheese Co.’s Super Aged Gouda. After doing a bit of research to see if there is actually a standard pizza with such a topping, we came upon the Pizza alla Bismark. From what we can tell it’s pretty close to what we are making. Although there seem to be several variations, the common link between all of the recipes is the egg on top. So “critics be damned” we are going to call this little tasty our “Pizza alla Bismark.”

pizza alla bismark egg pizza

You never know, having an egg on top of your pizza just might be the next trendy pizza “thing”. We can see it already, having this twice in a week can be addicting. Why not? Eggs have protein and they’re low carb!

Pizza alla Bismark Recipe

Yield: 1 Pizza

Total Time: 15 Minutes

Feel free to add whatever else you may like, but try to keep the toppings simple. Sausage or prosciutto would be nice additions, as would a bit of freshly grated Parmesan Reggiano after baking.


  • Par-baked Pizza Crust
  • 3 T olive oil
  • 1 med. sweet onion, sliced 1/4 -1/2" thick
  • 2 eggs
  • sea salt
  • fresh cracked pepper


  1. Preheat oven to 450º.
  2. Heat saute pan on cooktop over medium-high heat. Add olive oil and onions, then saute until onions start to soften & color on edges.
  3. Place pizza crust on a sheet of heavy aluminum foil. Spread sauteed onions and oil over crust, making sure to spread the oil to coat all of the top side of the pizza crust. Crack eggs directly over crust. Place in pizza, foil & all into preheated oven.
  4. Bake for approximately 10 minutes, or until crust turns golden and eggs start to set. Remove from oven, season with a touch of sea salt & fresh cracked pepper. Slice & enjoy.
Recipe Source:

Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 15 comments… read them below or add one }
  1. Stephen

    I had this in Italy many years ago. But it was on Pizza Capriciosa which basically means “loaded” or with everything. Many versions of this. I loved it.

  2. Gian

    I learned how to make pizza Bismark in Milano: Par-bake pizza dough five minutes, place tomato sauce, thinly sliced boiled ham several cubes of mozzarella, handful of grated Parmesan cheese, after cooking the pizza for what you deem is at mid point break an egg or two (sometimes I use several eggs) over the top and continue cooking. Placing the eggs at the start will over cook them. This is the type of Bismark that I order when in Milano, though I hear that each pizza maker has his own recipe and that the end products can be quite different from each other.

  3. Vanna

    I saw that episode too! I’ve been planning on making this too…since Ive been thinking about this ever since I saw the show a few weeks ago! Yours looks so good!

    I totally agree with you..I think the egg on pizza is going to be the next big thing… its all about fresh simple organic tasty ingredients!

    I think Im going to try this with just simple onions and maybe some nice gouda!

  4. diva@theSugarBar

    i love homemade pizza. thincrust woop woop. and an egg to top it off is the best thing in the world.

  5. Anna

    Ever since visiting a restaurant in SF where they made a breakfast pizza with eggs on top several years ago, I’ve been making variations on a theme for breakfast pizza at home. My 87 year old father LOVES them.

  6. Leah

    Oh yum. Can’t wait to try this, especially the dough. I haven’t quite nailed mine yet.

    Thanks, as always.

  7. RecipeGirl

    Ahhhhh, that’s what my hubby and I do together too… catch up on No Reservations on our TIVO. Hubby isn’t so much the foodie, but he enjoys Bourdain’s humor.

    I’ve been seeing these “egg” pizzas all over the place. I think you’ve got something. They might just be all-the-rage. Gotta try one of these soon!

  8. White on Rice Couple

    Angie – Sorry we’re laughing so hard, but you’re probably right. Don’t worry, The White On Rice Couple will come and break you out of any institution!! He knows how to pick locks! 🙂

  9. Angie

    I think if I asked for an egg on my pizza here in Mid-Michigan, they might commit me. Nope, I’ll just have to cook it myself – which is just fine with me!! Looks awesome, the pics are fan-tab-u-lous!

  10. White on Rice Couple

    swirlingnotions- The egg & truffle pizza sounds exquisite. Italy is such a fantastic food nation. Even the “average joe” places have great food. We are going to have to recreate that pizza, although we might have to skimp on the shaved truffles on the tops ($$$) We should all start asking for egg on our pizzas, it will catch on for sure as soon as some of the “trendy joints” start doing it more often. Thanks for the compliments. We created our blogs just so we could share with and find people like you.

  11. swirlingnotions

    I LOVE eggs on pizza! I’ll occasionally ask for one on my pizza at restaurants here in the US and am inevitably given a “you’re a very strange woman” look by the waiter. But oh well, it’s worth it.

    Two of my favorite pizzas with eggs are 1) as a “breakfast pizza,” with either bacon and pancetta, cheese and the egg and 2) a “truffle pizza” (we were in Alba once during truffle season and they literally covered a pizza in shaved truffle–at just an average joe pizza place–on top of the egg . . . it was one of the most heavenly things I’ve ever encountered) with fontina and wild mushroom, the egg and truffle oil drizzed over the whole thing. Love it, love it, love it.

    GORGEOUS photos, by the way! And so wonderful to find a fellow gardening lover/cook too!

  12. White On Rice Couple

    WC – Pizza is one of the worlds many perfect foods: so versatile, tasty and simple to make. We were just thinking about french bread pizza too the other day. Yummy! There’s lots of homemade pizza crust left over so we’ll be having it again over the next few nights.
    We’re keeping out fingers crossed for the Cafe!

  13. Wandering Chopsticks

    Thanks for voting for me!

    I have to second the compliments on the fruit, it’s gorgeous! Well, all your photos are lovely actually. 🙂

    Must be pizza-making time on the blogs. I made French bread pizza yesterday and I’m sure I got my cravings from surfing food blogs.

  14. White On Rice Couple

    Did someone say parsley? What a great idea! We’ve got tons of italian parsley growing in our garden.
    Yes, it is a guc fruit and we plan on growing it this year in our garden. If harvest proves fruitful, we’ll send you a few! Occasionally some viet fruit stores will have it for sale.

  15. Christine

    Your pizza is making me hungry, I can just taste the caramelized onions on the pizza – maybe with some fresh chives or parsley?. I love runny-yolks on everything – have you tried it on top of ham and cheese buckwheat crepes? – so good. Yes, I think it really ought to be the next big thing.

    By the way, is your header a photo of trái g?c fruit? If so, where did find that? Here in the U.S? I love that stuff – and it’s so beautiful to look at.

Leave a Reply