Kimchi, Ham, and Fried Egg Pizza

• 1 teaspoon extra-virgin olive oil
• 1 egg
• Kosher or sea salt
• Freshly ground black pepper
• All-purpose flour
• 1 (6-ounce) ball No-Knead Pizza Dough (page 104) or No-Knead Pizza Dough with Spelt (page 105)
• 1/3 cup Cabbage and Pear Kimchi (page 18) or your favorite store-bought kimchi, squeezed to remove excess liquid
• 2 ounces cured, smoked ham, cut into 1/2-inch chunks
• 1 scallion, white and green parts, thinly sliced on the diagonal
• 1 teaspoon toasted sesame oil

1. If the dough has been refrigerated, transfer it to the countertop to let it rise for about 1 hour before making pizza.
2. Preheat the broiler with the rack set 5 inches from the element or flame.
3. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes.
4. Transfer the skillet (turned upside down) or griddle pan to the broiler.
5. If you are using a baking stone, heat it in a 500F oven for an hour, then carefully transfer it to the broiler.
6. To fry the egg, pour the oil into a small skillet over medium-low heat.
7. Break the egg into a small bowl, then carefully tip the egg from the bowl into the skillet.
8. Season with salt and pepper, decrease the heat to low, cover, and cook until the top of the egg has barely filmed over with white and the yolk is still runny, about 2 minutes.
9. Transfer the egg to a plate.
10. To shape the dough, dust a work surface liberally with flour and put the ball of dough on it.
11. Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball.
12. Add more flour if necessary.
13. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.
14. Make sure you have all the topping ingredients measured out and ready before you assemble the pizza, because once you place the dough on the cooking surface you cant easily move it.
15. Open the oven or broiler door, and quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it.
16. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.
17. Scatter the kimchi on top of the dough, leaving a 1-inch margin.
18. Sprinkle on the ham and scallion.
19. Broil the pizza for 3 to 5 minutes, until the crust has puffed up around the edges and blackened in spots.
20. Remove the pizza with a wooden or metal peel or a square of cardboard, and transfer it to a cutting board.
21. Let it rest for a few minutes, then transfer the fried egg to the center of the pizza, drizzle with the sesame oil, cut the pizza into quarters, transfer to a plate, and eat.

extravirgin olive oil, egg, kosher, freshly ground black pepper, flour, noknead, cabbage, cured, scallion, sesame oil

Taken from www.epicurious.com/recipes/food/views/kimchi-ham-and-fried-egg-pizza-382547 (may not work)