Make Terrence Gallivan’s Pizza Bianca from August’s Brunch Menu


You may be wishy-washy about brunch, but there certainly are no misgivings about your feelings for pizza. Chef Terrence Gallivan of August in the West Village has embraced his restaurant’s popularity among the brunch crowd, but gives away his fondness for dinner with his Pizza Bianca, a flatbread-style pizza topped with prosciutto, arugula, and two fried eggs. It’s like an Italian breakfast pie that you can easily replicate at home.

“The secret to Pizza Bianca is mostly in the ingredients,” says Gallivan. “From farm fresh eggs, silky prosciutto, and bakery-quality bread, this dish offers flavor complexity but requires just a quick assembly.”

Pizza Bianca
with arugula, prosciutto, and two fried eggs

Yield: 2

8 oz Pizza Bianca bread from a bakery (such as Sullivan Street Bakery)
3 oz prosciutto, sliced paper thin
3 oz baby arugula
2 oz preserved lemon Citronette (recipe below)
4 large eggs
Roasted Garlic Oil, for brushing (recipe below)

For the Citronette:

1 preserved lemon (seeds removed)
1/4 cup honey
1/2 cup olive oil
1/4cup lemon juice

Combine all the ingredients in a blender until emulsified.

For the Roasted Garlic Oil:

2 heads garlic, cut in half
1 cup olive oil

Place the garlic in a shallow pan with olive oil, cut side down. In an oven preheated to 300 degrees F, cook covered until soft. Once slightly cooled, squeeze the garlic out of the husk and into the oil. (You won’t need it all, so store it in the fridge for up to three days.)

To assemble:

In a bowl, dress the arugula and prosciutto with the Citronette, and set aside. In a skillet, cook the eggs, sunny-side up. Brush the Pizza Bianca with the Roasted Garlic Oil and toast. Place the toasted Bianca on a plate, and top with dressed greens and prosciutto, and the fried eggs last. Finish the pizza with Maldon salt and cracked black pepper, to taste.


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