Note
1. This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit.

For the roasted cipollini onions
1. Preheat either your conventional oven or your Ooni oven to 290°C.
For the pizza
1. Fire up your oven, aiming for 450°C to 500°C on the baking stone inside.
2. Place a dough ball on your lightly floured work surface.

3. Using a spoon and circling out from the center, spread ¼ of the crème fraîche onto the dough.

4. Top it with a quarter of yours Gruyère, torn fresh mozzarella, and roasted onions, taking care to leave an egg-sized gap in the center of the pizza.

5. Tear a quarter of the bacon into small pieces and evenly distribute them.

6. Using a microplane, grate approximately 50 grams of Parmesan cheese onto the pizza.

7. If needed, make a little well in the center of the pizza, moving any toppings slightly aside to create a barrier that will keep the egg in place.

8. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.

9. When the whites of the egg are cooked and the yolk is still runny, remove from the oven, top with the chives, slice, and enjoy.
